Apple Butternut Soup

1. 1

   In a large saucepan coated with cooking spray, cook and stir onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Add the squash, broth, apple, water, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender. Cool slightly.

2. 2

   In a blender, process soup in batches until smooth. Return all to the pan; stir in cream and heat through (do not boil).

* Per serving · 4 servings · Values may vary.

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