Perfect Fall Soup : Ruth Reichl
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Ingredients
0 servings
1onion
coarsely chopped
1 stalkcelery
coarsely chopped
2carrots
coarsely chopped
2 tablespoonsolive oil
1 poundbutternut squash
peeled, cut into 3/4 inch dice
0.5 poundYukon Gold potatoes
cut into 3/4 inch chunks
2 teaspoonssea salt
2 ½ cupswater
boiling
Granny Smith
garnishes diced, or other crisp apple
olive oil
balsamic vinegar
Instructions
View on ruthreichl.com
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Notes
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Delicious
Easy
Fresh
Go-to
Kid-friendly
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