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SQUASH SOUP WITH CHEESE & APPLES

1 squash, butternut (2 1/2 lb)
1 squash, acorn (1 1/2 lb)
1 onion
3 celery rib
1 1/2 T oil
6 T butter
1/3 c flour
9 c chicken or vegetable stock
1/2 c gruyere; grated
3 apples
salt
pepper

Peel and seed squashes. Cut enough into julienne to make 3/4 cup
of each. Cover. Cut remaining squash into rough cubes. Chop
onion and celery. In a large, heavy saucepan heat the oil with
1-1/2 tablespoons of water. Add cubed squash, onion, and celery.
Cover and cook over low heat, stirring occasionally, about 10
minutes. Make a medium roux of butter and flour and cook, stirring
constantly (about five minutes). Heat stock and add to roux,
stirring briskly until smooth. Combine cooked vegetables with
thickened stock and bring to a simmer. Lower heat and cook, partly
covered, until very tender (30 to 40 minutes). Puree soup. Grate
cheese. Peel and seed apples and cut into thin slices. Stir
julienne of squash into soup and heat through (3 minutes). Remove
from the heat and stir in cheese and sliced apples. Season to
taste.

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