Squash Apple Soup Recipe

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The addition of apples to squash enhances the mild squash flavor with a delightful hint of sweetness. A great soup for autumn or anytime.
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  • 3 cups cooked squash
  • 1 sweet potato, large, peeled and chopped*
  • 1 russet potato, large, peeled and chopped*
  • 2 onions, medium, chopped
  • 3 apples, medium, peeled, cored and chopped
  • 2 1/2 cups apple cider
  • 1 cup (to 2 cups) chicken or vegetable broth, adjust to desired consistency
  • 1 1/2 teaspoons kosher salt
  • black pepper, freshly ground, adjust to taste
  • 1/2 teaspoon pumpkin pie spices, adjust to taste
Container: large heavy saucepan
25 mins
45 mins
  • Tip: Chopping vegetables in a food processor saves time.
  • In a large pan, add all the vegetables, apple cider and broth. Bring to a boil on medium high heat, stirring occasionally. Reduce heat and simmer until vegetables are soft, approximately 30 to 40 minutes. Add seasonings to taste.
  • Purée mixture with an immersion blender or food processor.
  • Return to low heat. Add water or broth, if needed, to achieve desired consistency. Serve hot, garnish as desired.

             *If desired, two of the same type of potato can be used.

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