Okay, this is a photo of the ginger apple pumpkin soup that we had at our house the other night. Beautiful isn't it? It looks like fall but we were able to enjoy this on a cool summer evening because we made it last February with our winter squash and local apples, and then froze the leftovers. I just took it out of the freezer, warmed it gently with some cream.
Roughly chop onion, apple, a knob of ginger, and saute in butter or olive oil in a soup pot. Then add chunks of peeled squash, either pre-baked or not. Cover with chicken or vegetable stock. Cook at medium high until hot if the squash is precooked, cook until the squash is tender if it wasn't cooked before. Then carefully puree it in batches in a blender or food processor. Add some cream if desired, salt and pepper to taste. Heat gently after you've added cream to prevent it from curdling. If it curdles you can reblend it to get back the smooth texture. If you're going to freeze it, don't add the cream until you're ready to eat it.
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