Ingredients
1 small onion, chopped1 tablespoon butter1 garlic clove, minced6 cups cubed peeled butternut squash1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth1 large apple, peeled and chopped1/2 cup water1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme1 teaspoon salt1/2 cup half-and-half cream
Preparation
In a large saucepan coated with cooking spray, cook and stir onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Add the squash, broth, apple, water, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender. Cool slightly.
In a blender, process soup in batches until smooth. Return all to the pan; stir in cream and heat through (do not boil).
