Here’s another soup recipe!
2 cups of squash (I cooked it in the oven until it was about 90% cooked)
2 cups of apple sauce
1 cup of pumpkin (I had leftover pumpkin, you could add more squash if you don’t have any)
2 cups of water
1 cup of apple cider
2 tbsp fresh ginger
Pepper to taste
Simmer over a low heat until the squash is soft, then purée until it reaches a desired consistency. You may need to add more water to thin it out. We also used very fresh and ripe apples, so I didn’t put as much cider in, because it was sweet enough, but you may decide to add more.