| Ingredients | | | 1 | each | garlic, clove, optional | | | 1 | tablespoon | olive oil | | | 1/4 | teaspoon | ginger, fresh, minced | | | 1 | each | onion, chopped fine | | | 3 | cup | stock | | | 1/4 | cup | brown sugar | | | 1 | tablespoon | white sugar | | | 1 | teaspoon | cinammon | | | 1/2 | teaspoon | orange, zest, fine | | | 3 | each | apples, peeled, chopped | | | 2 | each | squash, frozen, cooked, thawed | | | | | |
Directions:
| 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.
|
|
