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2 celery ribs

2 tbs butter

1 medium onion chopped

tsp cinnamon

Pinch nutmeg

1 tsp kosher salt

tsp pepper

cup brown sugar

2 granny smith apples peeled, seeded and chopped

1 lb butternut squash peeled, seeded cut into inch pieces (about 3 -4 cups)

2 cups chicken broth

2- cups water



In a 6-quart pot melt the butter over low heat and add the onions, celery, and carrots and sauté stirring occasionally until softened.  Add cinnamon, nutmeg, brown sugar and cook stirring for 1 minute.

Stir in squash, apple, stock, water salt and pepper, and simmer uncovered, stirring occasionally until vegetables are very tender (about 15-20 minutes)


Puree soup in blended adding additional water to thin if necessary.

Return to pot, heat and serve.

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