Squash this Soup Recipe! Acorn, Apples, and Autumn Spices

I'm not very creative in the kitchen - I usually need some guidance. But for some reason I get overwhelmed when I look in cookbooks before shopping. So, what I like to do is go to the market, buy a bunch of vegetables, and then look for a recipe involving them when I get home - it's actually a lot of fun that way because it can be challenging. Today I felt like making something with the acorn squash that's been staring me down from my kitchen counter for the last few days - the following recipe certainly satisfied the two of us.

My web search led me to a recipe on Taste Book (a site I've never visited) called Butternut Squash and Apple Soup. I replaced the butternut with acorn squash and made a few modifications, so here is my altered version. It is creamy, light, fruity, and packed with the lovely flavors of autumn - nutmeg and cinnamon. 

Serves: 4

Ingredients:

• 3 cups of vegetable stock (homemade if possible)  
• dash of mirin  
• 1 tablespoon coconut oil
• medium/large acorn squash, peeled and chopped  
• 1/2 yellow onion, diced  
• 1 whole fresh apple, diced  
• 1 garlic clove, minced or graded 
• dash of nutmeg 
• dash of cinnamon 
• sea salt to taste
• dash of red pepper 
• 1 tablespoon maple syrup
• sprinkle of sunflower seeds 

Instructions:

1. Using heavy bottom stockpot or large sauté pan melt the coconut oil with pinch of red pepper and minced garlic and sauté for about three minutes until oil is infused with garlic and red pepper.
2. Sauté onions until translucent in and a pinch of sea salt, add one whole diced apple and pinch of salt. Sauté onions and apple until tender
3. Add a splash of mirin to deglaze the pan. 
4. Add 3 cups vegetable stock to pot bring up to a heavy simmer and add chopped acorn squash. Simmer until squash is tender (10-15 minutes)
5. Add nutmeg, sea salt, and black pepper to taste. *nutmeg comes out strong in this recipe, so make sure to taste and adjust to your preference.
6. Once the soup is seasoned to taste use a hand emulsifier or a blender until soup is smooth and creamy. Taste again to ensure proper flavoring. 
7. Let simmer or serve right away. Garnish with sunflower seeds for extra crunch, and a dash of cinnamon for some more spice (and a pretty color).