Butternut Squash and Apple Soup

A perfect light supper for a crisp fall evening. Try it with crusty bread and a dry white wine and don't forget to send some to school in a Thermos for a healthful lunch option!

Serves 6

• 2  tablespoon(s) olive oil
• 1  medium onion, chopped
• 1  butternut squash, peeled, seeded, and cut into 2-inch pieces
• 1  Golden Delicious apple, peeled, seeded and cut into 8 pieces
• 4  cup chicken stock
• 2  tablespoons light brown sugar
• 1  cups whole milk
• Chopped green onion, garnish
• Crumbled bacon, garnish (optional)
• Salt and pepper, to taste

Directions

Heat oil over medium heat in a large soup pot. Add onion, squash and apple and sauté until onions are softened, about 3 to 5 minutes. Add chicken stock and season with salt and pepper. Bring to a boil, reduce heat to a simmer, cover with lid and simmer for 20 to 25 minutes or until the squash is very tender.

Remove pot from heat. Using an immersion blender, carefully blend on low speed until the soup is smooth. (You can also carefully transfer mixture to a blender). Add brown sugar and milk, and blend until smooth. Adjust seasoning with salt and pepper to taste.

Serve with a garnish of crumbled bacon and or chopped green onion.