Cooking Directions

• Heat the butter in a 4-quart saucepan over medium-high heat. Add the onion and cook until the onion is tender-crisp.Stir the broth, brown sugar, thyme and pumpkin in the saucepan and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes or until the pumpkin is tender.Stir the apples in the saucepan.  Cook for 5 minutes or until the apples are tender.  Mash the pumpkin mixture, adding additional broth, if needed, until desired consistency.  Season to taste.

Ingredients

• 2 tablespoons butter1 small onion, chopped (about 1/4 cup)0.75 cup Swanson® Chicken Broth1 tablespoon packed brown sugar0.25 teaspoon dried thyme leaves, crushed1 pumpkin or calabaza squash (about 2 1/2 pounds), peeled, seeded and cut into 1-inch pieces (about 5 to 6 cups)2 medium Macintosh apple, peeled, cored and cut into 1-inch pieces