Verger Belliveau Orchard

Apple & Squash Soup

1 Tbsp. Vegetable oil
2 cups Onion, chopped
1 Clove garlic
1 tsp. Dried thyme
4 cups Butternut squash, peeled and chopped
3 cups McIntosh apples
4 cups Chicken or vegetable stock
1/2 cup Milk or cream
pinch Nutmeg
Salt and Pepper, to taste

In a large saucepan over medium heat, heat oil. Add onions and cook for
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.