Butternut Squash & Apple Soup

Ingredients

• 0.1 teaspoon five-spice powder chinese
• 0.5 cup apple juice unsweetened
• 8 cups butternut squash diced peeled seeded ( 1 large)
• 900 ml carton chicken broth 
• 3 cloves garlic minced
• 2 tablespoons brown sugar 
• 1  apples i use 2 granny smith apples diced peeled seeded
• 1 tablespoon buttery taste* margarine becel®
• 1 medium onion chopped

Equipment

• pot
• blender

Directions

1. In a large, heavy-bottomed soup pot set over medium heat, melt the margarine.
2. Add the onions and garlic and sauté until softened for about 7 minutes.
3. Sprinkle the five spice powder over the onions, stir and cook 1 minute more.
4. Add in the squash, apple, broth and juice. Increase the heat to high and bring the mixture to a boil.
5. Reduce the heat and simmer, covered for 30 minutes. Stir in the brown sugar.
6. Purée the soup, in batches, in a blender until smooth. Return soup to the pot and heat through before serving.