Butternut Squash Soup

From Country Living

Photo by Ericka McConnell

Active time: 20 minutes

Total time: 40 minutes

Makes 8 first-course servings

2 Tbsp. butter

1 cup chopped onions

2 1/2 lb. butternut squash, peeled, seeded, and cubed

1/2 Granny Smith apple, peeled, cored, and diced

3 cups low-sodium chicken broth

1 1/2 cups apple cider

1/4 cup apple brandy

1/2 tsp. chopped fresh thyme

Salt and pepper

1. In large stockpot on medium-high, melt butter. Add onions and cook about 5 minutes, or until softened. Add squash and apple, and cook 5 more minutes. Add broth, cider, brandy, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon freshly ground black pepper; bring mixture to boiling.
2. Reduce heat to simmering, cover, and cook about 20 minutes, or until squash is tender.
3. Remove from heat. Working in small batches, carefully ladle mixture into blender. Cover, with center part of blender cover removed to allow steam to escape (drape with clean kitchen towel to avoid splatter), and blend until very smooth. Serve immediately or refrigerate for up to 3 days.