Squash Soup, Gingered II
Recipe archives for the Jewish Food Mailing List
Ingredients
- 3 cups pareve "chicken" stock or broth
- 2 10-ounces packages frozen winter squash
- 1 cup unsweetened applesauce
- 3 tbsp. sugar or sugar substitute
- 1 tsp. ground ginger or fresh ginger, grated
- 1/2 cup heavy whipping cream or cream substitute
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