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Butternut Soup

2 lb Butternut squash; peeled and cubed
2 Apples; peeled and cubed
1 lg Onion; chopped
3 tb Butter
1 ts Ground ginger
1/2 c Apple cider
2 c Vegetable stock
Milk or cream

Heat the butter in a soup pot and saute the onions until they are softened. Add the squash and apples and the ground ginger. Add the cider and stock, cover and cook until softened, about 25 minutes or longer. Blend the soup, thinning with additional stock if needed. Add heated milk or cream just before serving.

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