Posted: January 14 2011 in RecipesSoups

3 cups apples, peeled and chopped
4 cups butternut squash, peeled and chopped
4 cups chicken stock
½ cup milk
1 tbsp vegetable oil
2 cups onion, chopped
1 clove garlic, minced
1 tsp dried thyme
pinch of nutmeg
salt and pepper, to taste

In a large saucepan, heat oil over medium heat.  Add onions and cook until softened (about 7 minutes), stirring occasionally.  Stir in garlic and thyme; cook 1 minute.  Stir in squash, apples and stock.
Bring to a boil, reduce heat and simmer for about 15 minutes or until squash is tender.  Puree in small batches in blender or food processor.  Return puree to sauce pan and add milk; re-heat.

Season the soup with nutmeg, salt and pepper.

Makes 12 servings