Squash soup

Its squash soup season again! My favorite time of year. This was a particularly good soup, if I can say so myself, although it was a bit on the thick side. Which is fixable, but I'm lazy some days. This gets a good Ed-rating, he liked it too. Its especially good with some fresh bread to dip into it... just a suggestion...

Squash soup

~4C chicken stock
1 parmesan rind
1 bay leaf
half a cinnamon stick
1 clove
1 onion
4 cloves garlic
1 small apple (or half a regular sized one)
1 butternut squash
2 tbs olive oil

Chop the onion in half, use half in the soup and caramelize the other half for putting on top. Heat some olive oil in a pot, sweat the onion, add the garlic, its all going to get blended so nothing needs to get too finely chopped. Add the chicken stock, bay leaf, parmesan rind, clove, and cinnamon. You can skip all the spices if you want, but it won't be as good. Peel and chop the squash and add it to the pot. You could roast it first, Ed suggested that, but it was an extra step I didn't want to do. Peel and chop the apple. Boil everything until the squash is super soft. Take out the parmesan rind, cinnamon, clove, and bay leaf (have fun finding them...). Using a stick blender, or a big blender, and blend it all up. Serve with some caramelized onions on top.