Acorn Squash and Apple Soup | Blue Flame Kitchen

Ingredients

• ​1 large acorn squash (about 2 lb), halved lengthwise and seeded
• 3 tbsp salted butter, divided
• 4 cups diced peeled apples
• 2 cups chopped onions
• 1 1/2 cups chopped celery
• 5 cloves garlic, finely chopped
• 6 cups no-salt-added vegetable broth
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 cup apple juice
• 2 tbsp liquid honey
• 2 1/2 tsp salt
• 1 cup light cream (10%)
• Plain yogurt*
• Sliced green onion*