INGREDIENTS
2
Apples, cored and cut into 1/2-inch pieces (about 4 cups), red sweet
1
Butternut squash, peeled and cut into 1/2-inch pieces (about 6 cups)
1
Celery, rib
1/4 tsp
Ginger
1
Onion, small
3 cups
Chicken or vegetable stock, low-sodium
1/4 tsp
Cinnamon
1/4 tsp
Nutmeg
1
Salt and pepper
4 tbsp
Olive oil, extra-virgin
1 cup
Water