Apple-Butternut Squash soup with lemon zest

TWO recipes in less than THREE days.  That's just craziness.  Can you guys take it? And this one is also gluten-free, since it's pretty much just made with vegetables and a little bit of dairy.

It's been kind of foggy and cold here the last few days so a soup sounded good.

I have made another acorn squash soup in the past, and also a roasted eggplant soup which borrows some of the same principles of oven-roasting the main vegetables first before making the soup.  If you read the acorn squash soup recipe, you'll see that I stole the whole-squash roasting technique from The Pioneer Woman, Rhee Drummond, who instructed her readers that a squash or gourd does not need to be cut up or peeled prior to roasting and that it in fact is much easier to do it after the fact.  Not only that, but the result is caramelized and savory and sweet, and far more pleasantly textured than a steamy, water-logged squash might be.  Now where *she* got that method from, I have no idea, but at least it saves me from any future trips to the emergency room because I can't think of very many kitchen-related tasks that are more dangerous than trying to cut open a squash or water melon.

Acorn Squash Soup

The weather here has been downright stormy, blustery and rainy this week.  It is definitely soup weather, and all I could think of today was a big pot of squash soup.  I had a big acorn squash (a rather large one—easily the size of a small melon) and recently I learned, thanks to The Pioneer Woman's spaghetti squash recipe, that a squash does NOT have to be steamed or even cut up to be perfectly roasted.  In fact, it’s so amazingly caramelized and delicious when leaving the whole squash intact while roasting it.  Another bonus of this method is that you don’t have to risk life and limb hacking into a round, rolling, rock-hard squash with a kitchen knife.
I have seen and tried and perused a variety of squash soups, (this one for instance looks really good, too:  Butternut Squash Soup with Sage) and thought I would experiment with some other spice-combinations.  I kept it very simple with the ingredients so that I just let the savory squash do it’s own talking.
So here goes!