Creamy Butternut Soup

• 1 cup chopped onion
• 1 clove garlic, minced
• 3 tablespoons margarine, melted
• 1 tablespoon all-purpose flour
• 1 (10 1/2-ounce) can ready-to-serve chicken broth
• 2 cups peeled, seeded, and cubed butternut squash
• 1 1/3 cups peeled, cored, and coarsely chopped cooking apple
• 1/4 teaspoon salt
• 1/4 teaspoon dried whole thyme
• 1 cup whipping cream
• 3/4 cup (3 ounces) shredded mild Cheddar cheese, divided

1. Saute onion and garlic in margarine in a Dutch oven over medium heat 5 minutes or until tender. Add flour, stirring until smooth. Stir in chicken broth and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until squash is tender. Let cool.
2. Position knife blade in food processor bowl; add squash mixture. Process 1 minute or until smooth, scraping sides of processor bowl once.
3. Return mixture to pan; add whipping cream and 1/2 cup cheese. Cook over medium-low heat, stirring constantly, until cheese melts. Ladle soup into individual bowls. Top each serving with 1 tablespoon cheese.

onion, clove garlic, margarine, flour, readytoserve chicken broth, butternut squash, cooking apple, salt, thyme, whipping cream, cheddar cheese

Taken from www.myrecipes.com/recipe/creamy-butternut-soup (may not work)