HEAT 1/4 cup oil in large pot on high heat. Reduce heat to medium and add 1 sliced onion, 1 peeled, seeded and cut-up butternut squash and 4 peeled and sliced parsnips; cook and stir until golden brown.

POUR 2 cans (10 oz / 284 mL each) condensed chicken broth and 2 cans water into pot. Bring to a boil and simmer for 30 minutes. Add 4 peeled, cored and sliced apples (McIntosh or Gala). Simmer on medium for 20 minutes or until vegetables and fruit are tender.

PUREE mixture, in batches, in blender or food processor. Return to pot and stir in 1 can milk. Cook on low heat until heated through.