Roasted Butternut Squash And Apple Soup

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Ingredients

3 tablespoons extra virgin olive oil

3 pounds butternut squash, halved and seeded

2 tablespoons unsalted butter

1 large onion (about 8 ounces), cut into 1-inch pieces

3 apples, peeled, cored and cut into 1-inch pieces

1 tablespoon light or dark brown sugar

3 tablespoons minced ginger (about one 2-inch piece)

1½ quarts vegetable or chicken broth

1 teaspoon ground nutmeg

1½ teaspoons sea salt

pinch freshly ground black pepper

½ teaspoon fresh thyme

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