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Apple-Butternut Squash Soup with Ancho Pepitas

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Ingredients: 

3 1/2-4 lbs butternut squash, washed, sliced in half, roasted
2 organic apples such as pink lady, fuji, or gala, sliced into 1/4" slices, roasted, about 2 cups (leave skin on)
3 tsp extra virgin olive oil
2 garlic cloves, sliced
1 medium onion, sliced
1 tsp fresh thyme
1 cup Martinelli's Sparkling Apple Cider
8 cups low-sodium vegetable stock
1-2 tsp ancho chili powder (more or less depending on taste)
2 tbsp pure maple syrup
1/2 orange, squeezed
Kosher salt and black pepper to taste
Toasted ancho chili pepper pepitas for garnish


 

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