Butternut Squash Soup with Apples
Prep/cooking time: Approximately 60 minutes
2 tbsp. unsalted butter
1 cup onion, chopped
2 ½ lbs. butternut squash,
peeled, seeded and sliced into
½ inch cubes
½ Granny Smith apple
3 cups low-sodium chicken broth
1 ½ cups apple cider
1 ½ tsp. salt
½ tsp. chopped fresh thyme
¼ tsp. fresh-ground pepper
In a large stockpot melt the butter over medium-high heat.
Add onions and sauté for 5 minutes, until softened. Add both the
squash and the apple and sauté an additional 5 minutes. Add the
remaining ingredients and bring to a boil. Reduce the heat to a
simmer, cover and cook for about 20 minutes or until squash is tender.
Remove from heat. Using a blender or food processor, puree the soup
in small batches until smooth. Serve hot.