Gingered Squash Soup

Ingredients:

• 2 large butternut squash, peeled, seeded and chopped in 2" chunks
• 2 large apples, peeled, seeded and coarsely chopped
• 2 cups apple cider
• 2 cups broth (unchicken or veggie)
• 2 cups chopped onion
• vegetable oil or soy margarine
• 4 slices fresh ginger
• ground ginger
• salt & pepper

Directions:

Heat oil well in small skillet. Saute the onions and ginger slices over medium heat for 20 minutes or until the onions are quite soft. The fresh ginger is the secret here. Ground ginger works, but doesn’t have that fresh punch so don't be tempted to substitute.

While the onion is cooking, peel and chop the squash CAREFULLY since people have been known to hurt themselves with this very resistant squash. You might consider buying pre-peeled squash just to save the hassle.

Add squash, chopped apple and broth and bring to a boil. Reduce heat, cover and simmer for 25-30 minutes or until squash is tender. Allow to cool slightly. Remove the solids from the broth with a slotted spoon and puree in a food processor or in a blender in batches, adding broth as needed. Add back into the soup once processed, stirring well. The soup should be a velvety orange puree.

Add cider to soup. Correct seasoning by adding ground ginger, grated fresh ginger, and/or salt and pepper to taste. Serve in small soup bowls.