Categories: Soup

Ingredients

• 1 butternut, buttercup or acorn squash
• 1 Tbsp oil
• 1 onion, chopped
• 1 tsp ginger, grated
• 2 apples, peeled and chopped
• 2-1/2 cups veg. or chicken stock
• 1/2 tsp thyme
• Pinch cinnamon
• S&P
• 2 tsp parsley, chopped

Directions

1. Pierce squash in several places with sharp knife and microwave at high for 3 minutes to soften peel.

2. Peel and chop 3 cups of squash.

3. In saucepan, melt butter over medium heat.

4. Add onion and ginger and cook until softened, about 5 minutes, stirring constantly.

5. Add chopped squash, apples, stock and thyme and bring to boil.

6. Reduce heat, cover and simmer until squash is tender, about 20 minutes.

7. Remove from heat and puree in batches in food processor or blender until smooth.

8. Season S&P to taste.

9. Serve hot and garnish with parsley.

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