- 2 pounds butternut squash, peeled and cubed
- 2 apples, peeled and cubed
- 1 large onion, chopped
- 3 tablespoons butter
- 1 teaspoon ground ginger
- 1/2 cup apple cider
- 2 cups vegetable stock
- Milk or cream
Heat the butter in a soup pot and saute the onions until they are softened. Add the squash and apples and the ground ginger. Add the cider and stock, cover and cook until softened, about 25 minutes or longer. Blend the soup, thinning with additional stock if needed. Add heated milk or cream just before serving.
Here's a great way to get your kids to eat squash! Just pierce the stem end of a spaghetti squash with a knife or metal skewer, and place on roasting sheet. Roast at 350 for about an hour, open, and create strands by pulling away the flesh with your fork. Serve with butter and Parmesan cheese or tomato sauce
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