Squash Soup

Here's a recipe for a healthy, delicious soup. This would be good anytime of the year, but of course best when squash is in season at your local market. I love homemade soup. It's much easier to make than most people think. And way healthier than opening up a can of pre-made soup, loaded with sodium and preservatives! Not to mention the fact that no canned soup tastes as good as homemade - EVER! Enjoy!

Squash Soup

• 5 cups roasted squash, skins removed
• 1 cup half and half cream
• 1/2 cup (homemade) apple sauce
• 1/4 cup fresh apple cider
• pinch of cayenne pepper
• s&p to taste (optional)

1. To roast squash, slice each in half, scoop out the seeds, and place face down in a shallow baking pan with a little water. Roast at 375 F for 40-50 minutes, or until tender.
2. Scoop roasted squash from skins and place in a blender (or food processor). Add remaining ingredients and blend until smooth. Serve immediately or transfer to pot and simmer on med-low until ready to serve. Sprinkle wtih a little pepper or cinnamon for presentation. ENJOY!