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Roast Butternut Squash Soup With Apples And Garam Masala

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main-dish soups gluten free nut free passover lunch

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Ingredients

8 cups (1-inch) cubed peeled butternut squash (about 2 medium)

3 tablespoons canola oil, divided

2 tablespoons maple syrup

1 1/4 teaspoons garam masala

1 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Cooking spray

1/4 cup finely chopped shallots

4 cups chopped Braeburn apple (about 1 pound)

1/4 cup dry white wine

3 cups water

1 (14-ounce) can fat-free, less-sodium chicken broth

2 tablespoons half-and-half

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