Apple Butternut Soup

• Vegetable cooking spray
• 1 tablespoon reduced-calorie margarine
• 1 cup chopped onion
• 1 clove garlic, minced
• 1 tablespoon all-purpose flour
• 1 (10 1/2-ounce) can low-sodium chicken broth
• 3 cups peeled, seeded, and cubed butternut squash
• 1 1/3 cups peeled, cored, and coarsely chopped cooking apple
• 1/4 teaspoon dried whole thyme
• 1/8 teaspoon salt
• 1/2 cup 1% low-fat milk
• Toasted squash seeds (optional)
• Fresh thyme sprigs (optional)
• Nonfat sour cream alternative (optional)

1. Coat a Dutch oven with cooking spray; add margarine. Place over medium heat until margarine melts. Add onion and garlic; saute 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 milk. Cook over medium heat until thoroughly heated, stirring occasionally. Ladle soup into individual bowls. If desired, garnish with squash seeds, thyme sprigs, and sour cream.

vegetable cooking spray, margarine, onion, clove garlic, flour, chicken broth, butternut squash, cooking apple, thyme, salt, milk, thyme, sour cream alternative

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