Ingredients

• 1 pound delicata squash or a combination (buttercup, acorn, butternut)
• 2 tablespoons extra virgin olive oil
• 2 leek whites, sliced
• 1 rib celery, thinly sliced
• 1 large Granny Smith apple, peeled, cored, and chopped
• 1 1/2 cups water
• 1/2 cup apple cider
• 1 tablespoon white miso
• 1 teaspoon sea salt
• 1 teaspoon fresh ginger, peeled and finely grated
• 1/2 teaspoon each dried, ground ginger, curry, and cumin
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon nutmeg for garnish
• 1/4 cup walnuts, toasted (20 minutes at 300 degrees F) and chopped for garnish
• Chives, cut in 3-inch lengths for garnish

Directions

1. To avoid the hassle of cutting the squash and to concentrate its sweet taste, bake the squash whole on a dry baking sheet (lined with parchment paper or foil) at 400-450 degrees F until completely soft when pierced with a knife or fork—about one hour. Cut squash in half, remove seeds, scoop out the flesh, and set aside to be puréed later.

2. In a 3-quart pot, heat oil and sauté leeks and celery until soft: Cover pot after a couple of minutes and stir occasionally. Add apple, water, and cider. Bring to boil; then turn heat down, cover, and slow-boil until soft—about 10 minutes.

3. Transfer solids from the soup along with the squash to food processor and purée; add soup liquid gradually to texture desired. Return soup to pot and heat through to marry flavors.

4. Garnish by sprinkling nutmeg and nuts over surface and placing chives crisscrossed in the middle.

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