- Sweat the onions and garlic on medium heat for a few minutes.
- Add the squash, herbs, salt and pepper.
- Cover with chicken stock or water and let simmer until squash is cooked.
- Strain and retain the broth.
- Puree the squash mixture in a food processor using apple juice to thin the soup.
- Return to heat and ladle in remaining broth to desired thickness.
- For extra richness add some cream to the soup and bring to a boil then let simmer.