Courtesy of PureZing
2 lbs. Butternut squash
1 medium onion, in thick rings
1 medium carrot, trimmed, peeled and cut into 1-inch rounds
¼ cup butter, melted
3 large granny smith apples, cored, peeled and cut into chunks
3 (14 ½ ounce) cans organic chicken broth
1 ½ -2 teaspoons fresh thyme, chopped
Sea salt and freshly ground pepper to taste
Preheat oven to 350 degrees.
Half squash lengthwise and scoop out seeds. Cut each half into thirds and peel. Place squash, onion and carrot in single layer in baking dish and drizzle with melted butter. Stir to coat.
Roast vegetables for 1 hour, until tender, turning vegetables over halfway through.
Transfer vegetables to a large saucepan and add apples, broth, and salt. Simmer, covered for 30 minutes until apples are tender. Add thyme and grated pepper and stir.
In Processor or blender, puree soup in batches.
Serve into bowls. Garnish with fresh thyme sprigs if desired.