Ingredients
1 large butternut squash (4 to 4-1/2 pounds)1 medium onion, chopped1 medium tart apple, peeled and coarsely chopped1 tablespoon olive oil6 garlic cloves, minced4 teaspoons minced fresh thyme or 2 teaspoons dried thyme1/2 teaspoon dried marjoram1/4 teaspoon salt1/4 teaspoon pepper8 cups vegetable brothOptional: Fresh thyme leaves and cracked black pepper
Preparation
Preheat oven to 400°. Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a greased 15x10x1-in. baking pan. Bake, uncovered, until tender, 45-60 minutes. Cool slightly. Scoop out flesh; set aside.
In a Dutch oven, cook onion and apple in oil until tender. Add garlic; cook 1 minute longer. Stir in seasonings; cook until fragrant, about 10 seconds. Add broth and squash; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend. Cool slightly. In a blender, cover and process soup in batches until smooth.
Return pureed mixture to pan; cook and stir until heated through. If desired, serve with additional thyme and black pepper.
