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Butternut Squash, Apple and Sage Soup
Ingredients
  • 4 pounds butternut squash (about 2 medium squash)
  • 8 to 10 sage leaves; chopped
  • 2 tablespoons unsalted butter
  • salt and pepper
  •  
  • 2 tablespoons olive oil
  • 1 large shallot; minced
  • 4 cups reduced sodium chicken stock
  • 1 cup apple cider
  • 1 tablespoon dark brown sugar
  • 2 to 4 dashes Worcestershire sauce
  • 1/6 teaspoon ground nutmeg
  • ⅛ teaspoon red pepper flakes; or more to taste
  •  
  • 1/6 cup heavy cream
  • 1 large apple; finely diced
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