Butternut Squash and Apple Soup

• 2 butternut squash, seeded and cut into cubes (about 4 3/4 lbs total)
• 1 tablespoon olive oil
• 2 cups onions, thinly sliced
• 2 apples
• 1 tablespoon brown sugar
• 3 teaspoons ginger, minced
• 2 garlic cloves, coarsely chopped
• 12 teaspoon cinnamon
• 5 -6 cups vegetable stock

1. Steam squash in pressure cooker or cook using a different method.
2. Heat oil in a large pot over medium-low heat.
3. Mix in onion, apples, brown sugar, ginger, garlic and cinnamon.
4. Cover and cook until onion is tender, about 15 minutes.
5. Add squash and stock.
6. Bring to a boil.
7. Reduce heat, cover and simmer 15 minutes.
8. Puree soup in a blender or food processor.
9. If soup is too thick, thin with more stock.
10. Season with salt and pepper.

butternut squash, olive oil, onions, apples, brown sugar, ginger, garlic, cinnamon, vegetable stock

Taken from www.food.com/recipe/butternut-squash-and-apple-soup-508976 (may not work)