I've always loved the combination of squash and apples in soups; so I had to make my own variation of the squash-apple combo.
1 large white acorn squash (about 1.25-1.5 lbs)
2 small or one large ginger gold apple(s), cored & chopped
1/2 c chopped onion
2 1/2 c vegetable stock
2/3 c sweet white wine (I used Riesling and I highly recommend it) I used this brand.
2 T fresh chopped ginger
Cut acorn squash in half, de-seed, and steam cut side down for 10-12 minutes. While the squash cools enough to work with; core and chop your apples and chop your onion. Heat onion and apples in 1/2 c vegetable stock for about 12 minutes. While these things heat and fill your house with the smell of Thanksgiving, scoop the squash out of it's peeling and set aside. Once your apples and onions are soft, add squash, ginger, wine and the remainder of your stock. Cover and cook over medium-low heat for 20 minutes.
At this point you have two options: the lazy delicious option, or the 'company is going to eat this' option. If the soup is for you, I suggest eating it as is, chunky and delicious. If the soup is for company; I suggest strainging out the apple peels and using an immersion blender to puree the soup. Personally- I love the chunks of apples and onions in the soup, but if I was trying to persuade someone to eat my "evil" vegan soup; I'd puree it and make it pretty, then serve the soup with plain yogurt and a couple small pieces of raw apple for garnish.
This is the first pot of soup I've made in a while and it was the perfect amount for 4 people to have a normal sized bowl of soup. I generally find that I make way more soup than can be consumed before it's bad-but not with this recipe.