Apple Squash Soup

2 Tbsp olive oil
1 small onio finely chopped
1 granny smith apple, cored peeled and finely chopped
1 cup unsweetened apple juice
1 tsp gr ginger
1 tsp gr cinnamin
3 1/2 cups low sodium vegetable stock
salt and pepper to taste (optional)
2 400 gram pkgs frozen cooked squash puree

In a large pot heat the oil. cook onions until soft and lightly browned. Add apples and juice and cook until softened. Add spices and vegetable stock and bring to a boil. Stir in the squash puree and cook until heated through, about eight to ten minutes. Reduce heat and simmer until thickened. Use hand mixer to puree soup. Season with salt and pepper. Can be topped with 1/4 cup cottage cheese or 2 tbsp greek yogurt. Will last three days in refrigerator or frozen for up to one month.

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user BUNNYSPAL.