Pair with Danzante Merlot

serves 6


Put the sweet potatoes in a microwavable dish, loosely cover and cook until softened, about 10 minutes.
In a large stockpot, heat oil over medium heat. Add garlic and onion, cook until soft and translucent, about 5 minutes.

In batches, puree the broth, cider, cooked onion and squash until smooth.
Return all the ingredients to the stockpot, stir in the sage and heat through. Season with salt and pepper as needed.
Right before serving, core and dice the apple, sauté the apple, honey and lemon juice until warm.

Serve the soup warm and garnish each serving with a spoonful of apple and pumpkin seeds.