Spaghetti Squash Soup with Green Apple

Yeeeahhh, I'm back! So what, who cares? It's so cold outside, that I now make it a goal to stay inside as much as possible - which means, BLOGGING!

Tonight, I decided to experiment and update my old spaghetti squash recipe with the addition of green apple and man, was it a hit. The tartness of the apple plays well with the richness of the squash and I promise, this will warm you up when it's 12 degrees outside. You could make this with regular butternut squash as well but it's just not as fun as spaghetti squash (which is such a weird vegetable, if you really think about it). Enjoy!

One large green apple
One spaghetti squash
Chicken stock (or veggie)
One yellow onion
Sage, chervil and ancho chili for flavor
Red pepper flakes
Curry powder
Smoked salt

1. Heat over to 350 degrees. Cut the squash in half, lengthwise. (This takes a lot of muscle so BE CAREFUL.)

2. Fill a baking dish with about an inch of stock, add red pepper flakes, curry, and sage. Place the squash, cut side down, into the stock and place in the oven.

3. Bake for about 35 minutes. (most people would take the seeds out but I really love squash seeds so I left them in for a little pop of flavor)

4. While baking, finely dice the green apple and onion and saute until soft (add salt and pepper).

5. At 35 minutes, if the squash "flesh" is soft, crank that oven up to 450 and turn both sides of the squash over onto their backs, to roast. This helps give the squash a little brown color and rich flavor.

6. Once done cooking, add to the saucepan with onions and apple, add the cooking liquid to the pot (add more if you feel like you need it) and use an immersion blender to blend the soup. Add more seasonings, to taste.

7. Cook for another 10 minutes, until thick, spoon into bowls and serve with a dollop on sour cream.

8. Once done, you'll feel a lot like this guy. He's taken the "stay inside" pledge with me too.