Nancy's Butternut Squash and Apple Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 butternut squash, peeled, seeded and cubed
• 2 apples, peeled, cored and diced
• 4 cups vegetable broth
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic and sauté for 3 minutes.
2. Add the butternut squash and apples and cook for 5 minutes.
3. Add the vegetable broth, thyme, salt and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes.
4. Remove from the heat and let cool for 10 minutes. Using an immersion blender, blend the soup until smooth. Serve warm.

Interesting Facts

• Butternut squash is an excellent source of vitamin A, vitamin C and dietary fiber.
• Apples are a good source of dietary fiber and antioxidants.
• This soup can be made ahead of time and reheated when ready to serve.