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Butternut-Apple Soup

Elegant and autumnal, this silky-smooth golden soup is the perfect beginning for a holiday meal.

Prep: 75 minutes Cook: 40 to 45 minutes

2 tablespoons vegetable oil

1 small onion, chopped

2medium butternut squashes (1 ¾ pounds each), peeled, seeded, and cut into ¾ inch pieces

¾ pound Golden Delicious apples (2 medium), peeled, cored, and coarsely chopped

1 can (14 ½ ounces) vegetable broth or 1 3/4 cups Vegetable Broth

1 ½ cups water

1 teaspoon fresh thyme or ¼ teaspoon dried thyme

1 teaspoon salt

1/8 teaspoon coarsely ground black pepper

1 cup half-and-half or light cream.

1. In 4-quart saucepan, heat oil over medium heat. Add onion and cook until tender and golden, about 10 minutes. Stir in squash, apples, broth, water, thyme, salt, and pepper; heat to boiling over high heat. Reduce heat; cover and simmer, stirring often, until squash is very tender, 20 to 25 minutes.

2. Spoon one-third of squash mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth. Pour puree into bowl. Repeat with remaining mixture.

3. Return puree to saucepan; stir in half-and-half. Heat through over medium heat, stirring occasionally (do not boil). Makes about 9 cups or 8 first-course servings.

Each serving: About 175 calories, 3g protein, 28g carbohydrate, 7mg totaI fat (3mg saturated), 11 mg cholesterol, 525mg sodium.

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