Yield: 6 servings
|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|
|¼ cup||Brown sugar|
|1 tablespoon||White sugar (or more)|
|½ teaspoon||Orange zest chopped fine (or|
|More, up to 1 t)|
|3||Apples, peeled & chopped|
|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.