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Simple Squash and Apple Soup


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  • 1 squash
  • 2 or 3 granny smith apples
  • broth
  • salt and pepper
  • splash of maple syrup
  • crumbled blue cheese



Step 1

Peel and cut squash into cubes. Peel and cut Apples into cubes. Put all the cubes onto a baking sheet and roast at 400 F until tender. Remove and puree in a blender. Pour the squash and apple into a soup pot, add broth of your choice to thin to soup consistency, season with salt and pepper and a splash of maple syrup. Toss in a can of corn for texture, if you like. Serve in bowls topped with crumbled blue cheese.

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