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Quick Sweet & Tangy Squash Soup

What you need: 

1 clove garlic (opt)
1 dash olive oil
1/4 teaspoon ginger, minced (or more)
1 medium onion, chopped fine
3 cup of your favorite stock (2/13oz cans)
1/4 cup Brown sugar
1 tablespoon white sugar (or more)
1 teaspoon cinammon
1/2 teaspoon orange zest chopped fine (or more, up to 1 t)
3 apples, peeled & chopped small
2 pkg frozen cooked winter squash (Green Giant) thawed

What you do: 

When using fresh butternut squash, I usually put the squash in the microwave and cook it on high for 8 min. or more. It softens it enough to be able to peel it and cut it without inflicting bodily injury.
Heres a quick alternative I concocted on a test basis this weekend, using Green Giant frozen cooked winter squash (no additives, nothing but the squash flesh cooked & pureed to a smooth consistency). It got the family stamp of approval and I will serve it on T-day:
Toast the garlic, if used, in a few drops of olive oil. Add the chopped onion, saute in part of the stock. Add remainder of stock and rest of ingredients. Cook, uncovered, over medium heat until apples have cooked down and soup has reduced to a light creamy consistency (about 25 min).

Preparation Time: 
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SO HOW'D IT GO?

This was okay. The apples never really "cooked down" so I had little chunks, and I overdid it on the ginger. I put in about half the brown sugar and no white, which worked out fine. Using the frozen squash, as I did, this makes for a quick and easy, almost - instant, super nutritious soup. Wonder if I could just do squash + stock + spices next time, for a super lazy version?

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