Apple & Butternut Squash Soup


    Butternut Squash Soup

    1 tbsp olive oil
    2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
    2 cups chopped leeks (white and pale green parts only)
    1/2 cup chopped peeled carrot
    1/2 cup chopped celery
    2 small Granny Smith apples, peeled, cored, chopped
    1 1/2 teaspoons dried thyme
    1/2 teaspoon crumbled dried sage leaves
    5 cups vegetable broth
    1 cup apple cider *

    1/2 cup unsweetened soymilk


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