2 onions, chopped
2 tablespoons fresh ginger, peeled and minced
In a large soup pot sauté in 1 tablespoon oil or butter until onion is translucent.
2 apples, peeled, seeded, and chopped
1 butternut squash, peeled, seeded, and cut into cubes
4 cups chicken or vegetable broth
Add to pot and bring to a boil. Reduce heat and simmer until squash and apples are tender. Puree in blender until smooth. Add salt and pepper to taste. Garnish with chopped fresh parsley and serve.
Recipe from Simply in Season: Recipes that celebrate fresh, local foods in the spirit of More-with-Less by Mary Beth Lind and Cathleen Hockman-Wert.