• 1 clove garlic (opt)
  
• 1 dash olive oil
  
• 1/4 teaspoon ginger, minced (or more)
  
• 1 medium onion, chopped fine
  
• 3 cup of your favorite stock (2/13oz cans)
  
• 1/4 cup Brown vegan sugar
  
• 1 tablespoon white vegan sugar (or more)
  
• 1 teaspoon cinammon
  
• 1/2 teaspoon orange zest chopped fine (or more, up to 1 t)
  
• 3 apples, peeled & chopped small
  
• 2 pkg frozen cooked winter squash (Green Giant) thawed
  

When using fresh butternut squash, I usually put the squash in the microwave
and cook it on high for 8 min. or more. It softens it enough to be able to
peel it and cut it without inflicting bodily injury.

Here's a quick alternative I concocted on a test basis this weekend, using
Green Giant frozen cooked winter squash (no additives, nothing but the
squash flesh cooked & pureed to a smooth consistency). It got the family
stamp of approval and I will serve it on T-day:

Toast the garlic, if used, in a few drops of olive oil. Add the chopped
onion, saute in part of the stock. Add remainder of stock and rest of
ingredients. Cook, uncovered, over medium heat until apples have cooked
down and soup has reduced to a light creamy consistency (about 25 min).

Recipe by Sue Smith, S.Smith34, TXFT40A@Prodigy.com, S.Smith34.