Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Butternut or buttercup 1 c Chopped carrot
- squash 2 t Minced fresh ginger
1 1/2 c Sliced onion 5 c Water
1 1/2 c Peeled chopped apple

Put the whole squash in a microwave oven and cook on high power for 8
minutes. Peel the squash and cut into cubes. (If you don't have a
microwave oven, this step may be omitted. This brief cooking time
simply makes the squash easier to peel and cut up.)

Place all of the ingredients in a large soup pot and simmer over
medium-low heat for 45 minutes. Place the soup in a blender or food
processor, in batches, and blend until smooth and creamy.

Inputted by Sue Smith. From _The New McDougall Cookbook_ (1993).

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