Ingredients:

• 1/2 butternut squash, peeled and coarsely diced
• 2 Tbsp olive oil or ghee
• 1 yellow onion, diced
• 1 Tbsp dried or fresh thyme
• 1 Granny smith apple, peeled and coarsely diced
• 1 cup organic vegetable or chicken stock
• 1 cup water
• 1/2 tsp kosher salt and pepper to taste

Directions:

Preheat oven to 450. Put the squash and 1 Tbsp oil or ghee in a bowl and stir well, making sure to coat the squash thoroughly. Spoon the squash onto a cookie sheet and bake for 15-20 minutes, or until the edges are slightly brown. Remove from the oven and allow to cool slightly. In a pot, heat 1 Tbsp oil and add onion and quickly sauté for 2-4 minutes. Add thyme, squash, apple, stock, and water. Bring to a boil and cook until the squash and apple are soft, about 15 minutes. Remove from heat. Purée with a blender or food processor until smooth. Add salt and pepper to taste. Serves 6.

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