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Lupus
Roast Butternut Squash & Apples Preheat oven to 400°F. Place butternut squash and apples onto a foil-lined baking sheet. Drizzle with the olive oil and season with salt and pepper, to taste. Spread into an even layer and roast for 35 – 40 minutes, or until tender.
Blend All Ingredients, Heat, & Serve In a large pot, melt the butter. Add the shallots and cook until translucent, about 4-5 minutes. Add the broth, roasted squash, and apples to the pot. Using a stick blender, blend all ingredients until smooth and creamy. If using a blender, carefully transfer all ingredients into the blender and blend until smooth and creamy. Use a clean cloth to cover the hole in the blender lid to allow steam to escape. Transfer back to the pot. Heat soup. Adjust seasonings as needed and enjoy!
Purchase peeled, diced butternut squash.
Use an apple slicer to slice apples instead of dicing.
Use a mini food processor to chop shallots.
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