Apple and Squash Soup

Apple and Squash Soup
Recipe courtesy of Ontario Apple Growers

1 tbsp Vegetable oil
2 cups Chopped onion (about 2 medium)
1 clove garlic, minced
1 tsp dried thyme
4 cups chopped, peeled butternut squash
3 cups chopped, peeled Ontario apples (Empire, McIntosh or Gala)
4 cups chicken or vegetable stock
½ cup milk or cream
Pinch nutmeg
Salt and pepper to taste
In large saucepan over medium heat, heat oil. Add onions and cook about 7 minutes or until softened, 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 saucepan and add milk; re-heat. Season with nutmeg, salt and pepper.
Makes 12 servings.