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Butternut Squash and Apple Soup

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“Got this from a natural food store web site.”
READY IN:
50mins
SERVES:
6
YIELD:
1 pot
UNITS:
US

Ingredients Nutrition

Directions

  1. Steam squash in pressure cooker or cook using a different method.
  2. Heat oil in a large pot over medium-low heat.
  3. Mix in onion, apples, brown sugar, ginger, garlic and cinnamon.
  4. Cover and cook until onion is tender, about 15 minutes.
  5. Add squash and stock.
  6. Bring to a boil.
  7. Reduce heat, cover and simmer 15 minutes.
  8. Puree soup in a blender or food processor. If soup is too thick, thin with more stock. Season with salt and pepper.

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