Source: TVFN, Pick of the Day #PD7724 12/24/96
Heat the butter in a soup pot and saute the onions until they are softened.
Add the squash and apples and the ground ginger. Add the cider and stock,
cover and cook until softened, about 25 minutes or longer. Blend the soup,
thinning with additional stock if needed. Add heated milk or cream just
before serving.
Posted to JEWISH-FOOD digest V97 #252 by jchavelh@notes.cc.bellcore.com on
Sep 18, 1997
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