Butternut Apple Soup

I love this soup in the autumn!  It is lick the bowl good.

2 medium golden delicious
3 1/2 pounds butternut squash
2 tbsps. vegetable oil
1 small onion, chopped
1 can vegetable broth
1 tbsp. fresh thyme, chopped (1/4 tsp. dried)
1 tsp. salt
1/8 tsp. black pepper, coarsely ground
1 cup cream, half and half or light

Cook squash in oven or microwave, peel and cut into chunks.
Peel, quarter and core each apple.  Cut into 3/4 in chunks.
Sauté onions in a fry pan until tender.
In a 4 quart saucepan stir in apples, onions, broth thyme, salt, pepper and 1 1/2 cup water; heat to boiling over high heat.  Reduce heat to low; cover and simmer, stirring frequently until the apples are tender.  Add squash and re-warm soup mixture. 

Spoon on-third of mixture into blender.  Cover and blend at low speed until very smooth.  Pour mixture into bowl.  Repeat with remaining mixture.

Return pureed mixture to saucepan, stir in cream, and heat through over medium heat, stirring occasionally (DO NOT BOIL).
Serve garnished with chopped fresh thyme or parsley.

Source:  The Good Housekeeping Step-by-Step Cookbook pg. 59