Butternut Squash Green Apple Soup Drizzled with Thyme and Garlic Oil
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Serves 8
INGREDIENTS
  • 2 pound butternut squash, peeled, seeded and cubed
  • 2 granny smith apple, peeled, cubed
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2  tablespoons brown sugar
  • 1 teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon fresh ground black pepper
  • 3 cups organic chicken broth
  • 6 sprigs of fresh thyme leaves
  • 2 cups half and half milk
  • For Thyme and Garlic Oil
  • ¼ cup olive oil
  • 2 cloves garlic, crushed
  • 12 springs thyme
DIRECTIONS
  1. In a medium size Dutch oven, mix together squash, apple, onion, brown sugar, salt, cinnamon and pepper. Pour in broth. Cook over medium high heat. Cover the pot and heat to boiling.
  2. Uncover and add thyme leaves. Reduce heat to low. Simmer until squash is tender, about 20 minutes or so.
  3. Using a hand-held electric blender, blend mixture until smooth. Add milk, stir occasionally, until heated through. Turn off the heat. Set soup aside.
  4. To make the Thyme and Garlic Oil: add oil and garlic in a small pan over low heat. Be careful not to burn the garlic, approximately 1 minute. Increase heat to medium and add thyme. Cook for another 1 minute until crisp.
  5. Drizzle the soup with the oil mixture.
Recipe by Flavor and Friends at http://flavorandfriends.com/butternut-squash-green-apple-soup-drizzled-with-thyme-and-garlic-oil/