Apple and Butternut Squash Soup

Once, while I was traveling, I had the most exquisite apple pumpkin soup. It was perfect in every way. It was sweet as well as a little tangy and the combination of flavors was nothing short of incredible. I came across a recipe for a similar soup a few days ago in an old cookbook (circa 1930) and I was inspired to create my own recipe. Pumpkins are awfully hard to come by after Thanksgiving and butternut squash is a fantastic substitute.

Ingredients:

1 Medium sized butternut squash. Seeded, peeled, and cut into one-inch pieces

3 apples peeled, cored, and chopped

1 large yellow onion

6 tbs butter

¾ tbs thyme (We used dried but you can use fresh)

2 tbs brown sugar

2 cups vegetable broth

1.5 cups water

½ cup half and half

Melt butter in bottom of medium pot. Add apples and onions and cook until golden brown, about 15 minutes. Add squash and thyme and cook another 5 minutes. Then, add brown sugar and stir.

Add vegetable broth and ½ cup of water. Cook on medium until soft, about 25 minutes.

Remove from heat and let cool for 20 minutes or so. Puree in food processor or blender and return to pot. Add other cup of water and cook on low for 5 minutes or so. Remove from heat and let cool slightly before adding the half and half.