Winter Squash and Apple Soup

by becky
Created • Updated
From the cookbook Good housekeeping Step By Step

Prep Time: 35 minutes

Cook Time: 40 minutes

Yields: 8 servings

Ingredients

  • 2 medium Golden Delicious apples (about 12 ounces)
  • 2 medium butternut squash (about 1 3/4 pounds each)
  • 2 T vegetable oil
  • 1 small onion, chopped
  • 14.5 oz vegetable broth
  • 1 tablespoon chopped fresh thyme or 1/4 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/8 teaspoon coarsely ground black pepper
  • 1 cup half-and-half or light cream
  • Chopped fresh thyme or parsley for garnish

Directions

  1. Peel, quarter, and core each apple. Cut into 3/4 inch chunks.
  2. With large chef's knife, cut each squash into 2 pieces and slice off peel. Remove seeds.
  3. Cut squash into 3/4-inch chunks. In 4-quart saucepan, heat oil over medium heat; add onion and cook until tender.
  4. Stir in apples, squash, broth, 1 tablespoon thyme, salt, pepper, and 1 1/2 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring frequently, 20 to 25 minutes, until squash is tender.
  5. Spoon one-third of mixture into blender. Cover (with center part of blender lid removed) and blend at low speed until very smooth. Pour mixture into bowl. Repeat with remaining mixture.
  6. Return pureed mixture to saucepan, stir in half-and-half, and heat through over medium heat, stirring occasionally (do not boil). Serve garnished with chopped fresh thyme.