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Butternut Squash Soup


1 large butternut squash, or 2 small (about 4 lbs total), peeled, seeded and cubed
3 tablespoons olive oil, divided
kosher salt
black pepper
1 tablespoon butter
2 apples, peeled and sliced (I used Gala)
1 inch piece of fresh ginger, peeled and grated or minced (about 1 1/2 tablespoons)
1 medium onion, chopped
1/4 teaspoon cinnamon
1/2 teaspoon allspice
pinch of ground cardamom (optional)
3 cups of stock (chicken, turkey or vegetable)



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