Fall Squash Soup

Preheat oven to 350°F

Cut squash in half. Scoop out and discard seeds.

Place squash on a baking tray, cut-side down. Bake until tender (35-45 minutes).

Remove skin and stem. Don't be too meticulous about removing the skin. We'll pass the squash through a sieve later.

Heat oil in a pan. Saute onion until tender.

Add garlic and thyme. Cook, stirring constantly, until fragrant.

Transfer to a blender. Add squash. Add about 1 cup of stock. Pulse on low speed until pureed. You may need to work in 2 batches.

Adding broth to desired consistency, blend on high speed for about 45-60 seconds or until smooth.

Pour into a soup pot and heat gently, stirring often.

Add apple cider vinegar, salt and pepper to taste.

Garnish and serve.