Stormie's Pureed Squash and Apple Soup

2 tbsp Extra Virgin Olive Oil
1 small onion finely chopped
1 apple cored, peeled and finely chopped
1 c Apple Cider
1 tsp ground Ginger
1 tsp ground Cinnamon
3 1/2 c Organic low sodium Vegetable Stock
3 - 12 oz packages of frozen Squash puree ( or cook three acorn or butternut squashes halved and seeded, at 400 until soft. When cooled spoon the flesh in to food processor, blend until smooth.)
Sea salt and Pepper to taste.

This soup may be kept in the fridge for 3 days or frozen in an airtight container for up to 1 month.

In a large pot, heat oil and cook the onion until soft and lightly browned. Add the apples and cider and cook until the apples soften. Add the ginger, cinnamon and vegetable stock and bring to a boil. Stir in the squash puree and cook until heated through, about 8 to 10 minutes. Reduce heat and simmer until thickened. Use a hand blender to puree the whole mixture. Season with sea salt and pepper.
Ladle into 4 bowls and serve each topped with 1/4 cup crumbled pressed organic cottage cheese and 2 tbsp of Fage greek yogurt.

Serving Size: makes 4 bowls (about 1 1/2 cup each)

Number of Servings: 4

Recipe submitted by SparkPeople user STORMIE62.