This is my most requested recipe from clients and friends, so here it is, finally, measured and tested for you. As with most of my recipes, the herbs are optional, the type of stock is up to you, and the apple is merely a personal favorite adding a touch of tart to counteract the slight bitterness of the squash. But you can leave it out. You might also like this soup with a punch of ginger, minced and sautéed with the onion or juiced and squeezed in at the end.