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Ingredients
2 pounds butternut squash, peeled and cubed
3 tart apples (such as Granny Smith), peeled and chopped (about 1 lb.)
1 large yellow onion
*2 cups cream (for a healthier alternative, substitute 12-oz. can evaporated milk and 4 oz. chicken stock)
2 cups reduced sodium chicken stock, plus additional stock if desired
1 1/4 cups apple cider
3 fresh thyme sprigs
*1 teaspoon kosher salt, adjust to taste
*1/2 teaspoon freshly ground black pepper, adjust to taste
Garnishes: diced apples, chopped toasted pecans, sour cream or plain Greek yogurt and/ or crispy prosciutto
Preparation
1. Bring all ingredients to a boil in a Dutch oven over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 40 to 45 minutes or until butternut squash is tender. Remove from heat, and cool 15 minutes.
2. Remove thyme sprigs. Process soup, in batches, in a blender or food processor until smooth. For less clean up and no risk of exploding soup, use an immersion blender in Dutch oven until smooth. For a thinner soup, stir in more stock to desired consistency . Spoon into individual cups or bowls, and garnish as desired.
Soup is even better reheated the second day.