Apple Squash Soup - cooking recipe

Ingredients

1 tablespoon crisco canola oil or 1 tablespoon vegetable oil
1 onion, chopped
1 garlic clove, chopped
3 lbs butternut squash, peeled and diced (about 8 cups)
1 sweet potato, peeled and diced (about 1 lb.)
2 apples, peeled and cored and diced
4 cups chicken or 4 cups vegetable stock
1 tablespoon fresh thyme, chopped or 1 tsp.dried thyme
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup Carnation Evaporated Milk (regular or 2%)

Preparation

Heat oil over medium heat in a stock pot or a large pot. Add onions and garlic and cook gently 2-3 minutes or until soft and fragrant.
Add squash, sweet potato and apples. Stir to combine. Add next 5 ingredients. Bring to boil. Reduce heat, cover and simmer for 30 minutes or until squash is very tender.
Puree soup. Return to low heat for 5 minutes to warm soup. Stir in evaporated milk. Taste and adjust seasoning if necessary.