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
:large heavy saucepan
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.
PurÃ©e 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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