Butternut Squash Soup with Thy me Butter

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

•1tablespoon vegetableoil

•1 teaspoon Spice Islands Ground Ginger

•1/4 teaspoon Spice Islands Cayenne Pepper

•3 pounds( about 7 cups) butter nut squash, peeled and cut into 1- inch pieces

•2 medium cooking apples, peeled, co red and coarse ly chopped

•2 small onions, coarse ly chopped

•2 cans (141/2 ounces each) chicken bro th, divided

•1/2cupwater 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-10inch 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. Thy me Butter:

•1/4 cup butter, softened

•1/2 teaspoon Spice Islands Thy me

•1/2 teaspoon Spice Islands Garlic Powder