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Hearty Winter Squash Soup

2 Tbs Olive oil

2 med. cippolini onions chopped fine

2 Tbs fresh ginger grated

3 1/2 Cups of precooked and mashed squash (I used a butternut type)

1/2 Apple chopped fine

4 Cups water


1 parmasan rind


In olive oil saute onions and ginger. Add pureed or mashed squash, apple and water. Boil till apple is mush. If soup is too chunky blend half and pour back. Add the parmasan rind and cook for 5-10 min before serving. Serves 4.