Butternut Squash Soup

I wanted a different soup for our celebration of Purim, so I adapted this one. Pinterest inspired, it turned out wonderfully and was so easy to make.

1 diced celery

1 diced carrot

1 bag frozen butternut squash cubes

1 diced apple

1 bay leaf

1/2 tsp garlic

1 tsp salt

1/4 tsp pepper

1 tbsp canola oil

6 cup water

Place canola oil in soup pot. Saut̩ vegetables until soft. Add water and spices (except bay leaf). Bring to boil and turn down. Use immersion blender to blend. Add bay leaf and let simmer for 1 Р2 hours. Serve with croutons.

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