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Fall Squash & Apple Soup

Chef Lisa Kalabokis

Soups & Sides

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  • One 2- to 3-pound butternut squash, peeled and seeded
  • 1 apple, peeled and cored
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • Water
  • Salt and freshly ground black pepper


  1. Cut squash into 1-inch chunks.
  2. In large pot, melt butter over medium-high heat. Add onion and cook until
    translucent, about 8 minutes.
  3. Add squash, apples and just enough water to cover. Bring to a simmer and
    cook until squash and apples are tender, about 15 to 20 minutes.
  4. Remove squash chunks with slotted spoon and place in a blender and puree.
  5. Return blended squash to pot. Stir and season with salt and pepper. Serve.

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