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    Default Butternut Squash Apple Soup

    Butternut Squash Apple Soup

    1 yellow onion, chopped
    1 rib of celery, chopped
    I carrot, chopped
    1 Tbsp butter
    1 butternut squash, peeled, seeds removed, chopped
    1 tart green apple, peeled, cored, chopped
    (squash and apple should be at a 3 to 1 ratio)
    3 cups chicken broth (or vegetable broth if vegetarian)
    Pinches of nutmeg, cinnamon, salt and pepper

    Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.

    Serves 4-6.

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