Apple And Butternut Squash Soup

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
332
FAT
70%
CHOL
69%
SOD
26%

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Ingredients for 4 servings

2 Northern Spy or McIntosh apples, peeled, cored and cut into 2-inch pieces (approximately 2 cups)

1/2 teaspoon salt

1/2 teaspoon ground cardamom

1/2 cup half-and-half

1/4 cup peanut oil

1 cup cider

1/4 cup finely minced scallions, green tops included, for garnish

1 2-pound butternut squash, peeled, seeded and cut into 2-inch pieces (approximately 4 cups)

3/4 teaspoon curry powder

3/4 teaspoon ground mace

1/4 teaspoon white pepper

1 large onion, peeled and coarsely chopped (approximately 1 cup)

1 quart homemade chicken stock

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