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Roasted Winter Squash and Apple Soup

1 butternut squash, halved, peeled, seeded, and cut into 1 inch slices

olive oil

salt and pepper to taste

2 apples sliced

3 cloves garlic minced

2 medium onions, caramelized

2 c stock

1 c apple cider

1/4 t red pepper flakes

1/4 c white wine

 

Roast squash and apples in oven after tossing in olive oil and salt at 400 for 15-20 mins. Remove from oven. Add garlic to pan after onions are caramelized. Add in wine to deglaze pan. Toss in remainder of ingredients, including the squash and apples. Bring to gentle boil, the reduce heat and simmer 15 mins. Puree, if desired, or leave as is.

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