• 1 onion, diced
  • 2 butternut squash, peeled and cut in chunks
  • 2 apples, diced
  • 2 C. vegetable broth (Imagine Soup)
  • 2 C. water
  • 1/8 tsp. ground thyme
  • I tsp. salt
  • Dash of black pepper
  • I C. unsweetened soy milk


Sauté onion until golden. Add squash, apples, broth, water, and seasonings. Bring to a boil. Reduce heat to low and simmer for 45 minutes, covered, until squash is tender. Puree soup until smooth. Return to low heat and stir in soy milk.