1.3 cups cooking apple cored peeled coarsely chopped
3 cups butternut squash cubed peeled seeded
10.5 ounce chicken broth low-sodium canned
1 tablespoon flour all-purpose
1 clove garlic minced
0.5 cup milk 1% low-fat
1 tablespoon butter reduced-calorie
1 cup onion chopped
0.1 teaspoon salt
0.3 teaspoon thyme leaves dried whole
Equipment
food processor
bowl
frying pan
ladle
knife
dutch oven
Directions
Coat a Dutch oven with cooking spray; add margarine.
Place over medium heat until margarine melts.
Add onion and garlic; saute 5 minutes or until tender.
Add flour, stirring until smooth. Stir in chicken broth and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until squash is tender.
Let cool.
Position knife blade in food processor bowl; add squash mixture. Process 1 minute or until smooth, scraping sides of processor bowl once.
Return mixture to pan; add milk. Cook over medium heat until thoroughly heated, stirring occasionally. Ladle soup into individual bowls. If desired, garnish with squash seeds, thyme sprigs, and sour cream.
