Roasted Butternut Squash Apple Soup

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2 butternut squashes, peeled and chopped into 2 inch pieces

4 cups of chicken stock, preferably homemade

4 carrots – diced coarsely, or 3/4 cups of mini carrots

1 small onion – diced coarsely

2 celery stalks – diced coarsely

2 apples – peeled and cut into coarse chunks

1/2 cup of olive oil

1/2 cup of maple syrup

1 tablespoon of salted butter

salt and pepper to taste

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