Squash Apple Bisque

• 5 apples
• 1 1/3 lb. butternut squash
• 3/4 gal. chicken broth
• 1 1/2 onions, diced
• 1 tsp. rosemary
• 1 c. flour
• 1/2 c. margarine
• 1/3 c. sugar
• 3/4 c. apple cider
• 1 qt. half and half

1. Peel, core and chop apples.
2. Seed, skin and chop squash into small chunks.
3. Place chopped apples, squash, onions, chicken broth and rosemary in a pot and bring to a boil.
4. Reduce to a simmer and cook for 30 minutes.
5. Meanwhile, melt margarine; cool.
6. Whisk in flour to make a roux.
7. Cook roux for 10 minutes or until it boils up a lighter color.
8. Pour cooked roux into vegetables and broth. Stir with a whisk to keep smooth.
9. Simmer 15 minutes.
10. Remove from heat.
11. Add half and half to finished soup and serve.
12. Yields 1 gallon.

apples, butternut squash, chicken broth, onions, rosemary, flour, margarine, sugar, apple cider

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000430 (may not work)