Made by Joline Cook, Calais, ME, for Project Linus Workshop, April 6, 2011
Recipe by Reeser Manley, Bangor Daily News
2 large chopped red onions
2 Tbsp. butter
1 lb. of thinly sliced apples
Sauté onions in butter until soft. Add apples and cook until soft.
3 cups of cooked squash
¾ cup of white wine or water
4 ½ cups of vegetable broth or water
1 ½ tsp. fresh grated ginger
2 tablespoons of chopped cilantro (optional) or (sprinkle on top when served)
Add squash and the rest of the ingredients and simmer for ½ hour.
Blend with and immersion blender or cool down, blend with a stand blender, re-heat, and serve.
Make a double batch and freeze the extra soup.