Better Be Butternut

This cool chilly rainy weather calls for soup. I was at the market today and there was an abundance of squashes. I decided to go with butternut squash which is on the left in the photo.

Butternut Squash Soup
one butternut squash the size of a small dog (Sorry I forgot how many pounds it was! It's about10 inches long)
1/2 an onion
2 quarts chicken stock
1 teaspoon dried thyme
1 apple

1) Cut butternut in half and take out the seeds. Roast cut side down in the oven at 350F degrees until it is soft. Scoop the butternut squash out of the skin.
2) Saute onion in olive oil.
3) Deglaze with chicken stock and bring to a boil.
4) Throw in thyme, apples, and butternut squash. Simmer until everything is soft and cooked through.
5) Use a hand blender to blend it all into a creamy soup.
6) Add salt and pepper to taste.

This soup is great because it's creamy and filling without having to add any fat or carbohydrates.
You can add different flavorings to it. I had some leftover tomatoes from my salad at lunch so I tossed those in.