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.