Squash Soup

• 1/2 cup (125 ml) chopped onion
• 1/3 cup (80 ml) sliced carrot
• 1-3/4 cups (425 ml) apple cider or juice
• 1 tsp (5 ml). instant chicken bouillon
• 1 tsp (5 ml). lemon juice
• 1/4 tsp (1 ml). ground ginger
• 1/4 tsp (1 ml). white pepper
• 2 cups (475 ml) cooked acorn squash
• 1 cup (225 ml) milk or light cream

1. Boil squash.
2. Simmer for 20-25 minutes until tender.
3. In large saucepan cook onion and carrot in cider, covered, for about 12 minutes until tender.
4. Do not drain.
5. Add bouillon, lemon juice, ginger, and pepper.
6. Transfer to blender/food processor.
7. Add mashed squash and blend until smooth.
8. Return squash mixture to pan and add milk or cream.
9. Bring mix to boil stirring constantly.
10. Reduce heat, cover, simmer 5-10 minutes, until blended, stirring once or twice.

onion, carrot, apple cider, lemon juice, ground ginger, white pepper, milk

Taken from online-cookbook.com/goto/cook/rpage/001150 (may not work)