Squash and Apple Soup
1 butternut squash (about 3 lbs, 1.3 Kg) peeled and cut into 1-inch (3 cm) cubes
2 apples, peeled, cored, and chopped
1 medium onion, chopped
4 cups (1 L) chicken stock
1 cup (250 ml) apple juice
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
Grated Swiss cheese for garnish
Combine all ingredients except the Swiss cheese in a pot and cook covered over moderate heat until the squash and apples are tender, 30 to 45 minutes. Puree the soup in an electric blender or food processor and serve garnished with grated Swiss cheese. Serves 4 to 6.
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