Apple and Squash Soup
1 tbsp vegetable oil
2 cups chopped onion
2 cloves garlic, minced
1 tsp dried thyme
4 cups chopped peeled butternut squash
3 cups chopped peeled apples
4 cups chicken stock
½ cup milk
Pinch of nutmeg
Salt & pepper to taste
In a large saucepan, over medium heat, heat oil. Add onions and cook about 7 minutes, until softened, stirring occasionally. Stir in garlic and thyme, cook 1 minute. Stir in squash, apples and stock. Bring to a boil, reduce heat and simmer for about 15 minutes or until squash is tender. Puree in small batches in food processor. Return to saucepan and add milk. Reheat. Season with nutmeg, salt and pepper.
Serves 12.
Per one-cup serving: 11 g carbohydrates
Enjoy!