SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
1. In a large saucepan, cook onion in hot oil 3 minutes stirring occasionally. Stir in garlic; cook and stir 1 minute more.
2. Stir in squash, chicken broth, ginger, salt and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until squash is very tender. Cool slightly.
3. Transfer one-third of the soup mixture to a blender or food processor. Cover and blend or process until smooth. Repeat with remaining soup. Return mixture to saucepan; heat through.
4. Ladle soup into bowls. If deisred, top with chopped apples.