Butternut Squash and Apple Soup

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  • 1 1/2 tablespoon(s) ginger grated
  • 1 medium onion chopped
  • 4 3/4 ounce(s) apple juice concentrate
  • 3 large apples peeled and chopped
  • 3 pound(s) butternut squash chopped
  • 4 cup(s) vegetable broth
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 1/2 cup(s) half-and-half


  1. Cook the ginger, onion, and apple juice. Cover and simmer for ten minutes or until onion is tender. Add apples, squash, and 1 cup broth. Simmer for 1 hour. Puree and add the remaining broth, salt, and pepper. Simmer for 10 minutes then stir in the half and half.
January 2012

This recipe is a personal recipe added by abby5626 and has not been tested or endorsed by MyRecipes.

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