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Export 10 ingredients for grocery delivery
Step 1
Heat the olive oil in a heavy bottom stock pot over medium heat. Add the onion to the pot and cook until softened. Stir in the garlic and cook for 1 minute.
Step 2
Add the squash and the apple to the pot. Cook for 4-5 minutes, stirring occasionally.
Step 3
Stir the stock into the squash mixture and bring to a boil. Turn the heat to low and simmer for 15-20 minutes or until the butternut squash is fork tender.
Step 4
Transfer the mixture to a blender and cover with a lid. (Hold the lid with a towel to prevent burns.) Puree the mixture until smooth. Pour the puree back into the pot and return to a simmer.
Step 5
Stir the cinnamon, nutmeg, ginger, salt and pepper into the puree. Simmer for an additional 5 minutes.
Step 6
Add the half and half to the soup. Stir to combine.
Step 7
Serve immediately with fresh grated nutmeg, diced apples and sour cream, if desired.
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