Acorn Squash Soup

Acorn Squash Soup

3 acorn squash
2 Tablespoons butter
1 1/2 Cups diced onion
3 Cups apple cider (hard or not)
4 Cups chicken broth
1 teaspoon ground cardamom
1/2 teaspoon cinnamon
1 dash nutmeg
salt and pepper to taste
1 Tablespoon orange juice
popped popcorn to garnish if desired

Preheat oven to 400 degrees F. Cut squash in half and place face-down on a foil-lined baking sheet. Bake for 35-45 minutes or until tender.

In soup pot, melt butter on medium heat and saute onions until soft. Scoop out cooked squash flesh and add to pot. Also add cider and chicken broth to pot. Bring to a boil, reduce to simmer and cook about 20 minutes. Remove from heat and let cool slightly. Blend or puree in blender. Return to pot and add spices and orange juice. Garnish with popcorn.

Found in soup cookbook at Borders.