- In large saucepan over medium heat, heat oil. Add onions and cook about 7 minutes or until softened, stirring occasionally. Stir in garlic and thyme; cook 1 minute. Stir in squash, apples and stock.
- Bring to boil, reduce heat and simmer for about 15 minutes or until squash is tender. Puree in small batches in blender or food processor.
- Return puree to saucepan and milk; re-heat. Season with nutmeg, salt and pepper.