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You can also make this soup with fresh butternut or acorn squash. Cut squash in half, place cut side down in a shallow pan with some water, and cook in. Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes.
Preheat your oven to 375 degrees. In a large, deep stockpot or dutch oven, heat the olive oil over low. Add the onions and cook until very tender, about 15 to 20 minutes, stirring occasionally. Preheat oven to 400. Place squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Bake for 25 minutes. Meanwhile, add 1 tablespoon olive oil and butter, celery, carrots, apples. Sauté the apples, shallots, garlic and ginger and herbs. Preheat the oven to 400ºf.
Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and. Preheat your oven to 375 degrees. In a large, deep stockpot or dutch oven, heat the olive oil over low.
Add potato, squash, carrots, apple, and. Preheat your oven to 375 degrees.
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Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and. Preheat your oven to 375 degrees. In a large, deep stockpot or dutch oven, heat the olive oil over low. Add the onions and cook until very tender, about 15 to 20 minutes, stirring occasionally. Preheat oven to 400.