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Quick Sweet & Tangy Squash Soup

Ingredients
1	each	garlic, clove, optional
1	tablespoon	olive oil
1/4	teaspoon	ginger, fresh, minced
1	each	onion, chopped fine
3	cup	stock
1/4	cup	brown sugar
1	tablespoon	white sugar
1	teaspoon	cinammon
1/2	teaspoon	orange, zest, fine
3	each	apples, peeled, chopped
2	each	squash, frozen, cooked, thawed

Directions:
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.

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