Apple And Butternut Squash Bisque

• 1 1/2 lbs butternut squash, peeled,seeded
• 2 tart granny smith apples, peeled,cored
• 1 onion, chopped
• 1 pinch rosemary
• 1 pinch marjoram
• 1/2 teaspoon salt
• 2 teaspoons brown sugar
• 1/4 teaspoon white pepper
• 1 quart chicken stock
• 4 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups half-and-half

1. Combine squash, apples, onion, rosemary, marjoram, salt, sugar, pepper and stock in heavy saucepan.
2. Bring to a boil and simmer 1 hour.
3. Strain squash and apples from soup, puree in electric blender and return to soup.
4. Melt butter in a separate saucepan.
5. Add flour, mix well and pour soup through a strainer over the flour mixture, a little at a time.
6. Stir well with a whisk.
7. Bring to a boil.
8. Stir half-and-half into soup and heat through but do not boil.

butternut squash, apples, onion, rosemary, marjoram, salt, brown sugar, white pepper, chicken, butter, flour

Taken from www.food.com/recipe/apple-and-butternut-squash-bisque-52835 (may not work)