Sunshine Soup

For a rainy, cold harvest season!  I used several different types of squash and apples.  The vibrant color of this soup will brighten your day, despite the weather.

Here is what I used:

1/2 small baking pumpkin
1 small to medium butternut squash
6 medium apples
1 acorn squash
1-2 onions
optional: 5 carrots

Garnish:
cinnamon to taste
fresh thyme leaves
spoonful of sour cream, optional
and if you like your soup spicy like me, add a dash of cayenne

Peel and chop the squash and apples into small, approx 1x1 inch cubes.  Put all ingredients minus the cinnamon and cayenne into a soup pan.  Cover with about 1" water and bring to a boil.  Turn heat down so that the soup simmers gently for 30+ minutes, or until all ingredients are soft.  At this point I use a egg beater to puree the soup.  There are many other ways, both more and less technical than mine, so take your pick.  

Serve with garnish (see above) and a smile :-)