What To Do:
1. Prep the ingredients: Whisk together stock concentrate and 2 cups hot water. Thinly slice a few of the apple slices yielding 12 thin slices. Set thin slices aside (you’ll use these for your grilled cheese later).
2. Cook the soup: Heat 1 butter pat and 1 tablespoon oil in a medium saucepan over medium-high heat. Add squash, onion, and remaining apple slices. Sauté 5 minutes. Add stock, ONLY ¼ teaspoon thyme, ONLY ¼ teaspoon coriander, and ¼ teaspoon each salt and pepper. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender. Transfer to a blender and process until smooth.