Apple Squash Soup

• 1 tablespoon crisco canola oil or 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 garlic clove, chopped
• 3 lbs butternut squash, peeled and diced (about 8 cups)
• 1 sweet potato, peeled and diced (about 1 lb.)
• 2 apples, peeled and cored and diced
• 4 cups chicken or 4 cups vegetable stock
• 1 tablespoon fresh thyme, chopped or 1 tsp.dried thyme
• 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup Carnation Evaporated Milk (regular or 2%)

1. Heat oil over medium heat in a stock pot or a large pot. Add onions and garlic and cook gently 2-3 minutes or until soft and fragrant.
2. Add squash, sweet potato and apples. Stir to combine. Add next 5 ingredients. Bring to boil. Reduce heat, cover and simmer for 30 minutes or until squash is very tender.
3. Puree soup. Return to low heat for 5 minutes to warm soup. Stir in evaporated milk. Taste and adjust seasoning if necessary.

canola oil, onion, garlic, butternut squash, sweet potato, apples, chicken, fresh thyme, fresh rosemary, salt, pepper, carnation

Taken from www.food.com/recipe/apple-squash-soup-388993 (may not work)