BUTTERNUT-APPLE SOUP

2 tab. vegetable oil

1 small onion, chopped

2 medium golden delicious apples, cored, peeled and cut into 3/4" chunks

2 medium butternut squashes, peeled, seeded and cut 3/4" chunks

14 1/2 oz. can vegetable broth

1/4 tea. dried thyme or 1 tab. fresh

coarsely ground pepper

1 cup milk or light cream

fresh thyme sprigs for garnish

In 4-qt. saucepan over medium heat, heat oil; add onions and cook until tender, about 10 min. Stir in apples, squashes, broth, thyme, pepper and 1 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 20 to 25 min. until squashes are very tender, stirring frequently. Spoon 1/3 of mixture into blender; cover (with center part of cover removed) and blend at low speed until very smooth. Repeat with remaining mixture. Heat squash mixture and milk in same pan over medium heat, stirring occasionally until heated through. Garnish each serving with fresh thyme. Makes about 8 servings.