2 tsp vegetable oil
2 leeks, trimmed and sliced or use an onion
4 cups diced and peeled butternut squash
1 apple, peeled and cored (suggest using a Mackintosh)
4 cups vegetable, chicken stock or water
1 tsp fresh thyme or 1/4 tsp dried thyme
1/2 tsp fresh rosemary or 1/4 tsp dried rosemary
salt and pepper to taste
Heat oil in large saucepan. Add leeks and cook gently until tender and fragrant.
Add apple and squash. Combine well. Add stock, thyme, rosemary, pepper and salt. Bring to boil, reduce heat , cover and simmer gently for 30 minutes or until squash is tender.
Puree soup (I would use an immersion blender – the thing that is long and skinny and has a blade at the end) or put in the blender until smooth. Return to heat.
Photo courtesy of http://www.simplyrecipes.com/recipes/butternut_squash_apple_soup/