Contributed by (Recipe adapted from “That’s My Home” at www.thatsmyhome.com)

Ingredients

2 Acorn squash
4 tsp Honey
4 tsp Butter
6 C Apple cider
2 C Vegetable stock
Salt and pepper to taste
1/2 cup Yogurt
1 tsp Cinnamon

Instructions

Heat oven to 400° F. Cut each acorn squash in half and scoop out the seeds. Place in 9-by-13-inch baking pan. Drizzle honey over the halves and place a teaspoon of butter in each one. Pour apple cider and vegetable stock around squash. Cover and bake for about 1 hour or until tender. When cool, scoop out the flesh into a blender. Add cooking broth and puree until smooth. (This step may have to be done in batches.) Adjust consistency of the soup by adding stock or cider. Season with salt and pepper. Ladle into bowls and top with yogurt and cinnamon. Serves 4.

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