Butternut Squash and Apple Soup

• 1-1/2 qt. chicken stock
• 2 lb. butternut squash, peeled, seeded and cut into 2-inch pieces
• 2 md. Granny Smith apples,
• other tart apples, peeled, cored and cut into 2-inch pieces
• 1 lg. onion, finely chopped
• 2 md. shallots, finely chopped
• 1 tsp. finely chopped fresh rosemary
• 1/2 tsp. dried rosemary
• 2 tsp. finely chopped fresh thyme
• 1 tsp. dried thyme
• 1/2 cup half and half
• 1/2 tsp. salt
• 1/4 tsp. finely ground pepper
• 1/2 cup sour cream
• Extra rosemary and thyme leaves

1. Heat chicken stock in 6 quart enamel or stainless steel casserole until simmering.
2. Add squash, apple, onion, shallots, and herbs.
3. Simmer covered for 30 minutes or until all vegetables are soft and tender.
4. Puree in food processor fitted with steel blade or in blender.
5. Return to pan and add half and half.
6. Add salt and pepper and simmer for 6 minutes.
7. Taste for seasoning.
8. Ladle into soup bowls and garnish with spoonfuls of sour cream and rosemary and thyme leaves.
9. ADVANCED PREPARATION: May be prepared up to 2 days ahead through food processor step and kept in refrigerator.
10. Add half and half just before serving.
11. FOR ANOTHER TASTE: Before heating chicken sauce saute 1 to 3 tablespoons of curry powder in 1 to 2 tablespoons vegetable oil.
12. Be careful not to burn.
13. Then heat the chicken stock.
14. Omit the half and half.
15. Sprinkle this soup with chopped roasted peanuts.
16. Serves 6 to 8.

chicken stock, butternut squash, apples, apples, onion, shallots, fresh rosemary, rosemary, thyme, thyme, salt, ground pepper, sour cream, rosemary

Taken from www.foodgeeks.com/recipes/19728 (may not work)