butternut squash soup

So my sister-in-law Nicole started up a little recipe post thing, where we are all supposed to post a recipe once a month or so...well here is my first one. We had this for dinner tonight, and it is very tasty. Make sure you don't over do the thyme though - it can be a little much...at least for my taste. Otherwise, this soup makes me feel very festive and fall like. And a big plus is that it is healthy and low cal as well=).

2 tablespoon(s)	unsalted butter
1 cup(s)	(about 1 medium onion) chopped onions
2 1/2 pound(s)	butternut squash, peeled, seeded and cubed (about 6 cups)
1/2	Granny Smith apple, peeled, cored and diced
3 cup(s)	low-sodium chicken broth
1 1/2 cup(s)	apple cider
1 1/2 teaspoon(s)	salt
1/2 teaspoon(s)	fresh thyme, chopped
1/4 teaspoon(s)	fresh-ground pepper

DIRECTIONS

1. Melt the butter in a large stockpot over medium-high heat. Add the onions and sauté until softened -- about 5 minutes. Add the squash and apple and sauté for 5 more minutes. Add the remaining ingredients and bring the mixture to a boil.
2. Reduce heat to a simmer, cover and cook until the squash is tender -- about 20 minutes. Remove from heat.
3. In small batches, carefully puree the soup in a blender or food processor until very smooth. Serve immediately or refrigerate for up to 3 days.