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Spiced Apple & Butternut Squash Soup

From Monroe Farm Market

<p>Recipe serves 6-8 and calls for 2 butternut squashes and 2 tart apples</p>
Source: Chef John @ Kroger (Entered by Pamela Dalton)
Serves: 6-8

1/4 cup Unsalted Butter
2 large Onions
2 large Tart Apples
1 tsp Nutmeg
1/2 tsp Allspice (ground)
1/2 tsp Cinnamon
2 each Butternut Squash
3 quarts Chicken Stock or Vegetable Stock

Step by Step Instructions
  1. Halve and peel butternut squash, remove sees and dice into 1 inch cubes.
  2. Melt the butter in a large pot over medium heat. Add the diced onions and apples, cook until tender, about 10 minutes. Stir in the spices, cook for 1 minute and then add the squash and chicken stock. Bring to a boil; reduce heat and simmer, uncovered until the squash is tender about 20-30 minutes.
  3. Puree and serve. Add additonal stock to desired thickness. Season with salt and freshly ground pepper.