Is it Soup yet? TWO

This is another great soup recipe -- yummy and healthy -- which feeds the body and soul -- enjoy!(I welcome other healthy and tasty soup recipes!)

Roasted Butternut Squash and Apple Soup

1/2 butternut squash, peeled and coarsely diced
2 T olive oil
1 yellow onion, diced
1 T dried thyme
1 Granny Smith Apple, peeled and coarsely diced
1 C low-sodium vegetable stock
1 C water
1/2 t kosher salt
pepper to taste

Preheat the oven to 450 degrees. Mix squash and 1 T of olive oil in a bowl and stir well, coating squash thoroughly. Spoon the squash onto a cookie sheet or low pan and bake for 15 to 20 minutes, or until the edges are slightly brown. Remove from the oven and cool slightly. Heat an empty stockpot over medium heat. Add the remaining 1 T of olive oil and the onion and quickly saute for 2-4 minutes, or until translucent. Add the thyme, squash, apple, stock, and water. Bring to a boil and cook until squash and apple pieces are soft (approx. 15 minutes). Remove from the heat. Puree with hand blender or food processor until smooth. Add salt and pepper. Serve hot or cold. Serves 6.

(A version of this appeared in the Nov. 2003 Nutrition Action Healthletter -- see cspinet.org -- and consider subscribing to their newsletter which comes up with some great recipes worth the modest price.)