Servings: Serves 6
To make soup: In a large pot, heat olive oil over medium-high heat. Add onion and celery and cook, stirring, until tender and lightly browned, about 7 minutes. Add squash and cook an additional 3 minutes. Add stock, fennel seeds, cinnamon, cardamom and bay leaf. Bring to a boil, then reduce to a simmer; cook 15 minutes. Add apples and vinegar and continue cooking 12 minutes. Remove from heat and puree either in batches in a food processor or blender or all together with an emulsion blender. Season with salt and pepper.
To make croutons: Preheat oven to 375°. In a large bowl, combine olive oil, maple syrup, chives, salt and pepper. Add bread and toss well. On a baking sheet, spread croutons in a single layer and bake until golden brown and crispy, 7 to 12 minutes, using a spatula to turn once or twice. Remove from oven and cool. Garnish soup with yogurt and croutons.
From the October 2005 issue of O, The Oprah Magazine
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