Instructions

1. Pre heat oven to 400 degrees
2. Cut open the squash, down the middle in half. Remove the seeds with a spoon.
3. Place cut side up on a cookie sheet.  Poke squash with a fork.
4. Split butter in chunks over the squash and sprinkle lightly with cinnamon
5. Roast in the oven for about 50 Min, until a fork can be pushed in fairly easily.
6. Let the squash cool completely on the sheet pans.
7. Take your veggie peeler, and use it to remove the flesh from the skin of the squash.  Alternately you can scoop it out with a spoon.
8. Roughly chop up the squash into 1 or 2 inch cubes and put into your stock pot.
9. Add 2 cups broth and 1 cup water to the pot and set it over medium heat.
10. Cook partial covered, with foil if you have no lid, for about 10 min, until the liquid just starts to boil
11. Turn off the heat. Take the immersion blender, and blend away until all the chunks are smooth! This takes some time, and a lot of up and down movement.  I tilt the pot to one side to make it a bit deeper to blend.  You could also transfer the mix to a blender and blend it that way too.  But who likes to wash a blender?
12. Add the vinegar, cinnamon and cider to the pot.  Don’t fret, the cinnamon will clump but eventually mix in fine by the end.
13. Stir the soup for a couple minutes.
14. Let the soup simmer on the stove, partially covered for 10 min.
15. To serve, for 1 bowl, I chopped 1 slice of bacon and fried it. In the fat left from cooking I fried up some green onions until they were crispy and browned.
16. If you are serving 4 bowls tonight, chop 4 slices bacon and the white parts of about 7-10 green onions!
17. Stores great in the fridge! Just add the bacon and onions to re-heated soup as you serve.