1 each garlic, clove, optional
1 tablespoon olive oil
1/4 teaspoon ginger, fresh, minced
1 each onion, chopped fine
3 cup stock
1/4 cup brown sugar
1 tablespoon white sugar
1 teaspoon cinammon
1/2 teaspoon orange, zest, fine
3 each apples, peeled, chopped
2 each squash, frozen, cooked, thawed
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.
