Squash soup

The weather for the first part of October here was wonderful, warm and sunny. The last week and a bit has been cold and wet and rainy, and even a bit snowy. I had bought a squash recently with the intentions of making squash soup. So yesterday was the day. Some good ole comfort food! A friend of a friend on Facebook had posted my friend's squash soup recipe which contained carrot and apple, which is exactly the kind of squash soup I had been looking for. I had looked on pinterest prior to this, but had not honed in on a recipe I thought I loved.

Note: This is my first time blogging a recipe, so I hope you enjoy it as much as I did!

The recipe posted called for:
10 cups of broth (vegetable or chicken)
1.5 cups each of carrot and celery, roughly chopped
1 roasted squash (my friend's friend did it in the microwave for 10 mins, I put it in the oven for about 30-45 mins)
onion or leek (white part)
2 apples peeled, cut and cored

Boil everything together until everything is cooked to your preference. Cool and blend in the blender. Re-heat and eat. Yum!

Variations:
* You can add 1.5 cups of potatoes.
* I used less broth to make it a little thicker. I skipped out on the celery and onion or leek.
* I also added a dash of cinnamon, ginger, salt and pepper.

It tasted great!