Butternut Squash Soup with Thyme Butter

Prep time: 35 minutes Total time: 1 hour, 30 minutes Yield: 6-8 servings

1 tablespoon vegetable oil 1 teaspoon Spice Islands Ground Ginger

1/4 teaspoon Spice Islands Cayenne Pepper

3 pounds (about 7 cups) butternut squash, peeled and cut into 1-inch pieces 2 medium cooking apples, peeled, cored and coarsely chopped

2 small onions, coarsely chopped

2 cans (14 1/2 ounces each) chicken broth, divided

1/2 cup water

Thyme Butter:

1/4 cup butter, softened 1/2 teaspoon Spice Islands Thyme

1/2 teaspoon Spice Islands Garlic Powder

Heat oven to 425 F.

In large bowl, combine oil, ginger and cayenne pepper. Add squash, apples and onions; toss to coat. Transfer to 15-by-10-inch baking pan. Roast in single layer 35-45 minutes, or until tender. Remove from oven.

Working in batches, combine squash mixture and one can chicken broth in blender or food processor; blend until smooth. Transfer pureed mixture to large saucepan. Stir in remaining chicken broth and water. Bring soup to boil; reduce heat and simmer, uncovered, 10 minutes.

To make thyme butter: Combine butter, thyme and garlic powder until well blended. Spoon onto wax paper and roll into 3-inch log; wrap tightly and refrigerate until firm.

To serve, cut butter into thin slices. Ladle hot soup into individual bowls; top each with slice of butter.

Tip: Puree can be made in advance, covered and refrigerated up to 2 days.