Butternut squash soup with apple & parsnip

0.5 tsp Pepper, black
0.5 tsp Salt
1.0 tsp Thyme, fresh
1.0 tbsp Olive Oil
1.0 clove Garlic
1.0 medium (2-1/2" dia) Onions, raw
1.0 parsnip (9" long) Parsnips
3.0 cup, cubes Butternut Squash
1.0 serving Granny smith apple - 1 med. apple

In dutch oven, heat olive oil, when shimmering, add chopped onion, and cook till translucent. Add chopped, peeled & seeded butternut squash and chopped parsnip* and chopped, peeled and seeded apple, cook for ~10 min., until slightly softened.** Add minced garlic, stir and cook for one minute. Add stock, bring to boil, then reduce to simmer. Simmer for 20 min. until all vegetables are softened. Turn off heat and allow to cool slightly. Ladle into blender in batches. Fill blender to 3/4 full and blend until smooth. Enjoy *Carrot can be substituted for parsnip. **For spicy soup, seed a jalapeno, cut in half and add when you add the stock. Remove before blending. Serving Size: 8- 1.5 cup servings

Number of Servings: 8.0

Recipe submitted by SparkPeople user PENK44.