Apple Butternut Soup

By jjadin

Ingredients

• 6 tbsp unsalted butter
• 1 1/2 lb apples, peeled, cored, and chopped
• 2 yellow onions, chopped
• 1 butternut squash, 1 1/4 lb, cut into chunks
• 6 cups vegetable stock

Preparation

Step 1

In a large saucepan over medium low heat, melt the butter. Add the apples, onions, and thyme and cook, stirring frequently, until soft and golden brown, about 15 minutes. Add teh squash chunks and stir until fragrant, about 2 minutes. Pour in the stock, raise the heat to high, and bring to a boil. Reduce the heat to low and simmer until the squash and apples are very soft, about 25 minutes.

Remove from the heat and let cool slightly. Puree in blender until smooth.

Transfer pureed soup to a clean saucepan and place over medium low heat. Season generously with salt and pepper and heat to serving temperature. Ladle and serve.