*sue's quick sweet & tangy squash soup

Yield: 6 servings

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

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