For a lovely decorative autumnal touch, serve soup from a hollowed-out pumpkin tureen.
2 tablespoon(s) unsalted butter
1 cup(s) chopped onion
2 1/2 pound(s) butternut squash, peeled, seeded and cubed (about 6 cups)
1/2 Granny Smith apple, peeled, cored and diced
3 cup(s) low-sodium chicken broth
1 1/2 cup(s) apple cider
1/4 cup(s) apple brandy
1 1/2 teaspoon(s) salt
1/2 teaspoon(s) chopped fresh thyme
1/4 teaspoon(s) fresh-ground pepper
1.Melt the butter in a large stockpot over medium-high heat. Add the onions and sauté until softened, about 5 minutes. Add the squash and apple and sauté for 5 more minutes. Add the remaining ingredients and bring the mixture to a boil.
2.Reduce heat to a simmer, cover, and cook until the squash is tender, about 20 minutes. Remove from heat.
3.In small batches, carefully puree the soup in a blender or food processor until very smooth. Serve immediately or refrigerate for up to 3 days.
~~yummy recipe and photo from: Country Living Recipe~~
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