Instructions:

Yield: 6 servings

1 lg Acorn squash
1/4 cup Walnuts, shelled
1 tsp Olive oil
1 med Leek, chopped
1 tbsp Olive oil
1 tbsp Sage, chopped or
1 tsp Dried sage
1/8 tsp Five-spice powder
4 cup Vegetable or other stock
1/2 tsp Salt
1/4 tsp Pepper
1 med Apple

1. Preheat oven to 375F.

2. Halve and seed the squash. Turn the cut side down and bake on a cookie sheet or in a shallow roasting pan until the flesh is tender, 45 minutes to 1 hour.

3. Combine the walnuts with the olive oil and spread on a cookie sheet. Roast the walnuts alongside the squash until they turn deep brown, 7-8 minutes. Set aside.

4. Meanwhile, in a heavy pot, saute the leek in the olive oil for 1-2 minutes. Add the sage and five-spice powder. Cover and cook until the leek is soft, about 10 minutes./ Add the stock, salt and pepper and bring to a simmer, then uncover.

5. Peel, core, and dice the apple. Add it to the simmering stock and cook until soft, about 15 minutes.

6. Remove the squash from its shell. Dice and add to the pot. Simmer for a few minutes, then puree the soup by passing it through a food mill or by pulsing it in a blender or food processor. Can be prepared several hours ahead.

7. When ready to serve, gently reheat the soup. Serve hot with roasted walnuts sprinkled on top.