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Wintersquash soup
Joanna
Ingredients:
  • 3 Wintersquash, the type  can vary 
  • Two onions
  • Olive oil
  • 1/2 apple
  • Vegetable stock (or chicken)
Directions:
  • Preheat oven to 375 degrees
  • Cut the squash into quarters and cook for 45 minutes to 1 hour until well cooked. Scoop out the squash.
  • Slice the onions.
  • Saute the onions until well cooked in olive oil.
  • Peel and chop the apple.
  • Add the squash, apple and stock to the onions in the stock pot.
  • Simmer 5 to 8 minutes.
  • Let cool beofre pureeing in a blender in batches, or use the emersion blender in the stock pot.
  • Salt and to taste.
  • Serve.
Serves:Serves 8
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