Baked Squash Soup
1 large kabocha squash (or any other hard skinned winter squash)
2 tablespoons butter
3 apples, peeled, cored and sliced
1 large onion
2 teaspoons chopped fresh sage leaves
2 pints chicken stock
Cut top off squash, scoop out seeds. Melt butter in large frying pan and sauté apples and onions until light brown and tender. Add sage and fill squash with the mixture. Put top back on squash and place in baking pan with 1/2 inch of water. Bake 45 minutes to an hour at 350 degrees until squash is tender.
Take apples and onions out of squash and place in a large saucepan. Using a spoon, scrape the squash flesh out of the shell, preserving the shell if you want to use it as a serving bowl. Add chicken stock and mix with an immersion blender until smooth. Cook on low heat for ten minutes until heated through.
