Monday, September 10, 2012

Tim's Squash Soup

½ Tbsp olive oil
1 cup chopped onion
1 chopped apple
2 cups low sodium chicken broth
2 cups squash, cooked and mashed (roasted or microwaved)
1 tsp ginger
Pinch salt and pepper 

Heat oil in a saucepan. Sauté onion until soft and clear and add remaining ingredients. Cook for about 10 minutes. Run through blender and return to saucepan to heat through. Makes about 5 cups. Freezes well.

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