Ingredients
- 2Â 1/2 lb Squash, butternut
- 1Â 1/2 lb Squash, acorn
- 1 x Onion
- 3 x Celery rib
- 1Â 1/2 Tbsp. Oil
- 6 Tbsp. Butter
- 1/3 c. Flour
- 9 c. Chicken stock
- 1/2 c. Gruyere, grated
- 3 x Apple
- Â Â Salt, to taste
- Â Â Pepper, to taste
Description
Peel And Seed Squashes. Cut Sufficient Into Julienne To Make 3/4 C. Of Each. Cover. Cut Remaining Squash Into Rough Cubes. Chop Onion And Celery. In A Large, Heavy Saucepan Heat…
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