Look for pre-cut Hubbard squash – it has pale, grayish-greenish skin and vibrant orange flesh – in your grocery store’s produce section. Be sure to take the time to puree the soup completely until it achieves a smooth, silky texture.

TIME: 30 minutes active time
MAKES: 6 servings

4 pounds’ worth Hubbard squash pieces (may be one to three pieces)
Olive oil spray
1 tablespoon olive oil
1 medium onion, finely chopped
Salt and freshly ground pepper
4 cups chicken or vegetable broth
2 large tart apples, such as Honeycrisp, peeled, cored and chopped

Preheat the oven to 400 degrees. Line a large baking sheet with foil, add the squash (skin side-down), spray the squash lightly with the oil, and bake for 1 to 1 1/2 hours (depending on the size of the squash pieces), or until the squash’s meat and skin easily pierce with a fork.

Heat a large soup pot over medium heat. When hot, add the olive oil, then the onions, and season with salt and pepper. Cook for five minutes, stirring frequently, or until the onions begin to soften.

Meanwhile, use a large spoon to scoop the flesh out of the squash pieces. Chop them into 1-inch chunks, then add them to the onions, along with the broth and apples, and a little more salt and pepper. Bring the liquid to a simmer and cook for 10 minutes, stirring occasionally.

Take the soup off the heat, and let cool for about 15 minutes. Carefully puree the soup until very smooth in multiple batches in a food processor or blender. Return the soup to the heat, season to taste, and serve hot.

Note on Storage: Soup can be cooled and frozen up to 3 months.

Variations: Try sweetening the soup with a drizzle of maple syrup, or spice it up with a tablespoon of freshly grated ginger.