Butternut Squash Soup with Apple



  • 1 medium onion
  • 1 tart apple
  • 2 tsp olive or canola oil
  • 12 oz 2 frozen butternut squash
  • 1 lemon
  • 3 to 4 cups low sodium broth (chicken or vegetable)
  • 1/4 tsp dried thyme (or 1 tsp fresh)
  • 1/4 cup chopped parsley for garnish


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