Apple Squash Soup

By Greywolf

Butternut squash, sweet potato and apples blend together with fresh herbs for a velvety smooth and luscious soup. It's a great start to your Thanksgiving dinner. This is also a wonderful main course meal with fresh warm bread anytime.

Ingredients

• 1 Tbsp canola or vegetable oil
• 1 onion chopped
• 1 clove garlic chopped
• 8 cups butternut squash peeled and diced
• 1 sweet potato peeled and diced
• 2 apples peeled, cored and diced
• 4 cups vegetable stock
• 1 Tbsp chopped fresh thyme (or 1 tsp dried)
• 1 Tbsp chopped fresh rosemary (or 1 tsp dried)
• 1 tsp salt
• 1/4 tsp pepper
• 3/4 cup 2% or Fat Free Evaporated Milk

Preparation

Step 1

Heat oil over medium heat in a stock pot or a large pot. Add onions and garlic and cook gently 2-3 minutes or until soft and fragrant.

Add squash, sweet potato and apples. Stir to combine. Add next 5 ingredients. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until squash is very tender.

Puree soup. Return to low heat for 5 minutes to warm soup. Stir in evaporated milk. Taste and adjust seasoning if necessary.