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Apple Butternut Squash SoupCategory: Amy > Dinner > Soup A thick soup that's great in the fall time. It has a strong squash base with a hint of sweet apple. Servings: 5Preparation Time: 5 - 10 minutes Cooking Time: about 1 hour Author Rating: 8/10 User Rating: 1.0/10 (based on 2 votes) You must be logged in to vote. Ingredients:Recipe StatisticsThis recipe has been viewed 5029 times2 users have copied this recipe to their recipe box view
Directions:Step 1 Dice the red onion and fry in a large soup pot with the oil until brown.
Step 2 Chop celery, carrots, squash, and sweet potatos into 1 cm cubes. Add to the pot along with the can of soup and water (and whole barley if using whole barley). Bring to boil. Cover, and let simmer. Mix every 5-10 minutes.
Step 3 After about 45-60 minutes, the squash will begin to disappear into the liquid. When this happens, add the diced apple and salt/cumin/cayenne pepper
Step 4 Let simmer for another 15-20 minutes, or until the barley is cooked and the squash is completely dissolved.
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