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Print this Recipe    Squash 21

APPLE BUTTERNUT SQUASH SOUP

3 tbsp butter
1 large onion, chopped
3 lbs. peeled, seeded butternut squash, cut into chunks
8 red apples, peeled, cored, cut into chunks
3 tbsp sugar
1 tbsp cumin
1 tbsp cinnamon
Salt and pepper to taste
10 cups chicken stock or broth
Sour cream and chopped fresh chives for garnish

In a large saucepan, melt the butter and saute the onions until
tender. Add the remaining ingredients except the garnishes. Bring
the mixture to a boil. Reduce the heat and simmer for 3-35 minutes
or until the squash is tender.

In a food processor, puree the soup. Serve it with a dollop of sour
cream and sprinkling of chives. Serves 12.

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