Yield: 1 Servings
|2 pounds||Butternut squash; peeled and cubed|
|2||Apples; peeled and cubed|
|1 large||Onion; chopped|
|1 teaspoon||Ground ginger|
|½ cup||Apple cider|
|2 cups||Vegetable stock|
|Milk or cream|
Source: TVFN, Pick of the Day #PD7724 12/24/96 Heat the butter in a soup pot and saute the onions until they are softened.
Add the squash and apples and the ground ginger. Add the cider and stock, cover and cook until softened, about 25 minutes or longer. Blend the soup, thinning with additional stock if needed. Add heated milk or cream just before serving.
Posted to JEWISH-FOOD digest V97 #252 by jchavelh@... on Sep 18, 1997