Vegan Butternut Squash Soup

Name: Vegan Butternut Squash Soup
Ingredients: 1 large butternut squash (4 to 4-1/2 pounds); 1 medium onion, chopped; 1 medium tart apple, peeled and coarsely chopped; 1 tablespoon olive oil; 6 garlic cloves, minced; 4 teaspoons minced fresh thyme or 2 teaspoons dried thyme; 1/2 teaspoon dried marjoram; 1/4 teaspoon salt; 1/4 teaspoon pepper; 8 cups vegetable broth; 1 teaspoon cider vinegar

"Apple and winter squash are great together. They are the perfect pair for this cozy, vegan butternut squash soup. For a slightly different flavor that still features classic fall produce, substitute a ripe pear for the apple. —Taste of Home Test Kitchen, Milwaukee, Wisconsin..."

INGREDIENTS

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1 large butternut squash (4 to 4-1/2 pounds)

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1 medium onion, chopped

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1 medium tart apple, peeled and coarsely chopped

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1 tablespoon olive oil

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6 garlic cloves, minced

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4 teaspoons minced fresh thyme or 2 teaspoons dried thyme

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1/2 teaspoon dried marjoram

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1/4 teaspoon salt

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1/4 teaspoon pepper

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8 cups vegetable broth

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1 teaspoon cider vinegar

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