I literally just read that post. Right after I had finished eating my own bowl of my soup. I had been thinking today that it would be a perfect recipe for this time of year.
1 squash, peeled, seeded, and cubed
3 small, 2 medium or 1 large sweet potato, peeled and cubed
2 mall or 1 medium cooking onion, chopped
Enough stock (vegetable or chicken) to cover vegetables (that way you can use any sized squash)
1 tbsp fresh grated ginger
salt and pepper to taste
1 tsp ground, or 1 stick cinnamon
2-3 tbsp apple cider vinegar (unfiltered is best, and yummiest)
2 cups apple cider
1/2-1 cup coconut milk
-Bring to a boil, and turn heat down to simmer. Add cinnamon, ginger, salt and pepper, stir.
-Cook for 5 or whatever minutes. Before the squash is soft, toss in vinegar and cider. Turn down heat more. To just buppa buping (as my mommy would say)
-Stir on occasion, and turn off once squash is soft. Don't over cook. Take off stove and wiz up with a hand blender. Be so careful. Don't lift the hand blender and make it fly all over and burn yourself. If you don't have a hand blender, let cool some and blend in blender. Add in coconut milk and stir until blended.
-Ladle out and eat with bread and butter (I sorely miss white rye and butter with my soup!)