Squash Apple Soup
With below O temperatures this is the time of year you make as much soup as possible. I used my stored squash and Honey Crisp apples for this tasty soup. Perfect with some crunchy grilled french bread or bread sticks!
1/4 cup diced onions
1 Tbsp chopped garlic
3 cups cubed butternut squash (about 2-3 medium squash)
1/2 teaspoon chopped fresh thyme
4 cups chicken or vegetable broth
3 apples, peeled and diced ( I used Honey Crisp that I had from my tree last fall, but use a good apple that you like)
Sea salt and ground black pepper, to taste
Bring to a boil, reduce heat and simmer until soups is very warm, about 30 minutes. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.