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Gingery Butternut Squash Soup

2/13/2014

 
Serves 4 

2 onions, chopped 
1 tablespoon fresh ginger, peeled and minced 

In a large soup pot sauté in 1 tablespoon oil or butter until onion is translucent. 

2 apples, peeled, seeded, and chopped 
1 butternut squash, peeled, seeded, and cut into cubes 
4 cups chicken or vegetable broth 

Add to pot and bring to a boil. Reduce heat and simmer until squash and apples are tender. Puree in blender until smooth. Add salt and pepper to taste.  Garnish with chopped fresh parsley and serve. 

Recipe adapted from www.drjuliawray.com

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