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How To make Quick Sweet & Tangy Squash Soup

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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.

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