Apple & Butternut Squash Soup

 This is such a nice fall soup & perfect for right before the holiday's. You know, when you're trying to eat a little lighter & save up those extra calories for pie, cranberry sauce and gravy. :) The first time I had butternut squash soup was a week after my Grandmother called me to tell me my Grandfather had just made the best soup ever and she was sending me the recipe. Of course I had to try it right away so it was the first thing I put on my menu for the following week. I've changed the recipe a little, but I think she'd be happy with my version as well.

Apple & Butternut Squash Soup

2 tablespoons extra-virgin olive oil
1 carrot peeled & diced
1/2 of a sweet onion diced

1 medium apple peeled & diced (I used pink lady) Or 1/2 cup of apple sauce
4 cups cubed butternut squash, fresh or frozen
1/2 teaspoon chopped fresh or dried thyme
4 cups low-sodium vegetable broth
1/2 teaspoon salt
1/2 teaspoon pepper

  Heat oil in a large soup pot. Add carrot and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, apple, thyme, vegetable broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup. Or you can ladle your soup into an upright blender and puree, start on low and move to high. It should be nice and smooth in about a minute.

 I have found that I get a much smoother soup with an upright blender. I actually like the results I get with the immersion, but if you want that silky smooth texture I would recommend the upright.

 This is great as a meal paired with a thick slice of sourdough (I love sourdough) or a perfect first course for a Turkey dinner.

Enjoy!