4 pounds autumn squash (like hubbard, butternut or acorn)
1 tablespoon olive oil plus extra for brushing squash
1 medium-to-large onion, diced
Salt and pepper to taste
4 cups vegetable broth
2 large tart apples, peeled, cored and chopped
Optional: freshly ground ginger and/or maple syrup for garnish
Preheat the oven to 400 degrees. Cut squash in half and remove seeds. Brush with olive oil. Arrange squash cut side down on a foil-lined baking sheet. Bake until soft, about 1 to 1 1/2 hours. Remove the squash from the oven and let cool. In a large soup pot, over medium heat, sauté onions with olive oil, salt and pepper for five minutes. Meanwhile, scoop out the flesh of the squash and chop it into 1-inch chunks. Add squash, broth and the apples to the onions. Simmer for 10 minutes, stirring occasionally. Remove from heat and let cool for about 20 minutes. Using a blender or food processor (hold the lid), purée soup in batches until smooth. Return the soup to the pot, season with more salt and pepper if needed, and heat until warm. Ladle into bowls and garnish with ginger and/or drizzle the soup with maple syrup. Serves 6-8. The soup is vegan and gluten free.