Butternut Squash, Apple, And Thyme Soup

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   in a large sauce pan over medium heat mealt butter and sweat the squash for about 5-10 min. Add the apple, onion, garlic, and thyme and cook for another 10-15 min until apples and squash are tender. add the wine and continue to cook until wine has reduced by half. Add the stock and let simmer for about 20 min. with an emursion blender blend the soup until completely smooth. adjust seasoning with salt and pepper. garnish with thyme leaves and maybe some crumble bacon if available.

* Per serving · 4 servings · Values may vary.

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