*sue's quick sweet & tangy squash soup

Yield: 6 servings

Measure Ingredient
1 Clove garlic (opt)
1 Dsh olive oil
¼ teaspoon Ginger, minced (or more)
1 medium Onion, chopped fine
3 cups Your favorite stock (2/13oz
Cans)
¼ cup Brown sugar
1 tablespoon White sugar (or more)
1 teaspoon Cinammon
½ teaspoon Orange zest chopped fine (or
More, up to 1 t)
3 Apples, peeled & chopped
Small
2 packs Frozen cooked winter squash
(Green Giant) thawed

Toast the garlic, if used, in a few drops of olive oil. Add the chopped onion, saute in part of the stock. Add remainder of stock and rest of ingredients. Cook, uncovered, over medium heat until apples have cooked down and soup has reduced to a light creamy consistency.

Recipe by Sue Smith, S.Smith34, TXFT40A@..., S.Smith34.

November 20, 1994.

Similar recipes