Butternut Squash And Apple Puree

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2 apples, peeled, cored and cut into 1/2-inch pieces

1/2 cup vegetable broth or water (more if necessary)

1/2 teaspoon cinnamon

1/2 cup golden and/or black raisins, soaked in boiling water for 5 minutes until plump, then drained

4 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces

1 small onion

4 tablespoons butter (1/2 stick)

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