What you need:

• 1-2 winter squash
• 2 apples
• 1-2 onions diced
• 4 garlic cloves, sliced
• 1-2 TBSP fresh ginger
• 3-4 c stock
• Butter
• Salt + Pepper
• Yogurt for serving, optional
• Olive Oil, for serving

In a stockpot, heat a nice chunk of butter over medium heat, add onions, garlic, and ginger. Cook for about 5-7 minutes until they become translucent. Then add squash, apples, and stock to the pot. Season and bring to a boil. 

Once boiling, bring heat to medium low and let simmer for about 25-30 minutes. When the squash is tender. Remove from heat. Either use an immersion blender or food processor to puree the soup. Pour the pureed soup back to the pot. Taste and season. 

Serve warm with a dollop of yogurt! If you want to get fancy, drizzle good olive oil to serve.

Serves 4, as main