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Butternut Squash and Apple Soup


1 medium butternut squash, peeled and cubed
1 medium fennel bulb, chopped
1 medium red apple, chopped (I used an empire – crispy and sweet)
3 garlic cloves, halved
1 tablespoon olive oil
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon ground cloves
Salt & Pepper to taste
3 cups vegetable broth (I use Imagine’s No-Chicken Broth)
1 cup filtered water



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