By Helen Chin Lui of Healing Place Medfield, MA
Prep Time: 15 minutes
Cooking Time: 40-45 minutes
Makes: 9 cups
2 tablespoon vegetable oil
1 chopped small onion
2 medium or 1 large butternut squash (about 1 3/4 lb each), peeled, seeded, and cut into 3/4 inch pieces
3/4 pound Golden Delicious apples (2 medium), peeled, cored, and coarsely chopped
1 can of 14.5 oz vegetable broth
1 1/2 cup room temp water
1 teaspoon fresh thyme or 1/4 teaspoon dried
1 or less teaspoon of salt (to taste)
1/8 teaspoon coarsely ground black pepper
1 cup of either half and half, light cream, regular, or low fat milk, soy milk or almond milk
Directions:in a 4 qt saucepan, heat oil over medium heat. Add onion and cook until tender and golden (about 10 mins). Stir in squash, apples, broth, water, thyme, salt and pepper; heat to boiling over high heat. Reduce heat; cover and simmer, stirring often until squash is very tender about 20-25 minutes. Take if off the stove.
Now Very CAREFULLY. Spoon 1/3 of squash mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth. Pour puree into bowl. Repeat with remaining mixture.
Return puree to saucepan; stir in either half and half, light cream, or any of the other liquids. Heat through over low heat stirring occassionally (DO NOT boil, or the milk can curdle.) If the mixture is too thick, add by the 1/4 cup more milk, half and half, etc to desire thickness.
This is a wonderful soup with a hunk of bread and salad.