Butternut Squash Soup

Okay, I finally did it. I came up with a butternut squash soup that I really like. As most of you know I have been put on a pretty strict diet, which is really hard for me. I have tried to be creative with some new things to eat, and this one turned out really good (I thought).

1 Butternut Squash (med size)
salt, pepper, olive oil

Roast squash in the oven for about an hour at 325 or until tender.

1 apple (I just used a Fuji)
1/4 white onion (it was a large onion)
1/2 tsp dried thyme
2 cans chicken broth
salt, pepper, olive oil

Saute apple and onion in olive oil, add salt, pepper and thyme, cook until tender. Scrape squash out of the skin and add to apple mixture. Add chicken broth and simmer. (I will be honest mine simmered for 2 1/2 hours while I went visiting teaching) If you don't want to simmer it that long then simmer it without the lid on it so some of the liquid can evaporate out. If you have time to simmer it a while, it was worth it!

Blend with your hand mixer or blender until smooth then... this is where I was a little different. I can't have dairy and I like my soup creamed, so I added a lite coconut milk. I added the whole can. It made the soup really silky, it was really good. To finish it off put a pinch of nutmeg in it. (Just a little) If you try it I hope you like it as much a I did.