Thanksgiving Series: Winter Squash and Apple Soup

Today starts a series of recipe repeats focused on Thanksgiving. You can find plenty of great turkey recipes elsewhere, so I'm sticking with my favorite side dishes, accompaniments and desserts.

Thanksgiving is, of course, a time to stick with the traditional dishes your family loves, but sometimes there's room to change it up ever so slightly and add something that might become a tradition in years to come! This soup is just that. I made this many years ago when I hosted my first Thanksgiving. It has become a requested first or even main course, and not just at Thanksgiving. It's a wonderful soup, whenever you choose to make it!

This is a recipe repeat. For a full step by step, visit the original post. (If you've never dealt with butternut squash, it might be helpful to see the step by step.)

One year ago: Fish with Boursin Cheese and Tomato Sauce
Two years ago: Maple Glazed Pork Tenderloin

Find more inspiration at Mangia Mondays, Mouthwatering Mondays, Meatless Mondays, My Recipe, Your Kitchen, My Meatless Mondays, Midnight Maniac's Meatless Mondays, Tasty Tuesdays, Tempt my Tummy Tuesday, Tuesday at the Table, Slightly Indulgent Tuesday, A Little Birdie Told Me, Tasty Tuesday (#2), Totally Tasty Tuesdays, Made from Scratch Tuesday, Tasty Tuesday at Beauty and Bedlam, Let's Do Brunch, Recipes I Can't Wait to Try, Crockpot Wednesday, What's on your plate?, Real Food Wednesday, Cast Party Wednesday, Made it on Monday, What's Cooking Wednesday, These Chicks Cooked.

Winter Squash and Apple Soup

2 medium Golden Delicious apples
2 medium butternut squash (about 1 3/4 lbs. each)
2 Tbsp. olive oil
1 small onion, chopped
1 can vegetable broth (or chicken)
1 Tbsp. fresh thyme or 1/4 tsp. dried thyme
1 tsp. salt
1/8 tsp. coarsely ground black pepper
1 1/2 cups water
1 cup half and half

Peel, quarter, and core each apple; cut into chunks. Cut squash, remove seeds and peel, and cut into 3/4 inch chunks. In a large Dutch Oven, heat oil over medium heat; add onion and cook until tender.

Stir in apples, squash, broth, thyme, salt, pepper and water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring frequently, 20 to 25 minutes, until squash is tender.

Use an immersion blender to puree soup. Alternatively, spoon 1/3 of soup into regular blender and blend at low speed until very smooth. Repeat with all the soup. Return the pureed mixture to the pan.

Stir in half and half, and heat through over medium heat, stirring ocassionally (do not boil). Serves 8.