2 large Granny Smith apples, cored, peeled and chopped
2 cups reduced sodium chicken or vegetable broth
4 cups water
salt and fresh ground pepper to taste
2 teaspoons fresh thyme, chopped
Sprigs of fresh thyme, for garnish
Prepare quinoa according to package directions and set aside.
Heat oven to 400 degrees F. Arrange squash halves in a large baking dish. Bake squash in preheated oven for 50 minutes to 1 hour, or until tender.
Heat oil on medium in a large stockpot or sauce pan. Add onion and carrot and sweat, stirring occasionally, until onions are softening, approximately 3-4 minutes.
Scoop squash pulp from shells. Transfer vegetables to a large stockpot or saucepan. Add apples, cooked quinoa broth, water, salt and pepper to taste; simmer, covered, approximately 20 minutes, until apples and carrots are tender. Add thyme, pepper.
Puree with an immersion blender or in batches in a food processor or blender. Garnish with thyme sprigs.