Butternut Squash Soup
From Country Living
2 tbsp Unsalted Butter
1 cup Onion, chopped
2 1/2 pounds (about 6 cups) Butternut Squash (peeled, seeded, and cubed)
1/2 Granny Smith Apple (peeled, cored, and sliced)
3 cups Low-sodium Chicken Broth
1 1/2 cups Apple Cider
1/4 cup Apple Brandy
1 1/2 tsp Salt
1/2 tsp Chopped Fresh Thyme
1/4 tsp Fresh-ground Pepper
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.
Reduce heat to a simmer, cover and cook until squash is tender, about 20 minutes. Remove from heat.
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.