- INGREDIENTS
- 3 Tbs. vegetable oil
- 1 large onion diced
- 1 cup carrots, peeled and chopped
- 3-4 tart green apples peeled, cored and chopped (Granny Smith or Pippin are good varieties to use)
- 4 cups chopped squash such as butternut or pumpkin with no seeds or skin
- 4 cups chicken or vegetable stock
- 1 cup apple juice
- 1 Tbs. grated fresh ginger root or chopped candied ginger
METHOD: In a large pot, like a dutch oven, heat the oil and sauté the onion, carrots, apples and squash until soft but not browned. Then add the stock, apple juice and ginger. Cook on a low simmer until tender. Put in a food processor or blender to puree, or you can use a potato masher or a ricer.
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