Williams-Sonoma Winter Squash And Apple Bisque

• 2 tablespoons unsalted butter
• 1 large yellow onion, finely chopped
• 2 shallots, finely chopped
• 2 granny smith apples
• 1 butternut squash (about 2 lbs)
• 6 cups chicken stock or 6 cups prepared broth
• 1 teaspoon finely chopped fresh rosemary
• 2 teaspoons finely chopped fresh thyme
• 1/2 cup half-and-half
• salt & freshly ground black pepper
• 1/2 cup sour cream

1. Peel and seed the butternut squash and cut into 2-inch chunks.
2. Peel and core the apples and cut into 2-inch chunks.
3. In a soup pot over medium-high heat, melt the butter.
4. Saute the onion and shallots until softened, about 5 minutes.
5. Add the apples and squash and cook until nicely coated, about 3 minutes longer.
6. Add the stock and rosemary and bring to a simmer. Add the thyme.
7. Reduce the heat to medium and simmer, covered, until the vegetables are very tender, about 25 minutes.
8. Remove from the heat. Using a hand-held or standing blender, puree the soup until smooth.
9. Stir in the half-and-half and season with salt and pepper.
10. Reheat gently over medium-low heat.
11. Ladle the soup into warmed bowls and garnish with the sour cream, using a fork to swirl a zig-zagged pattern.
12. you can garnish with leaves of rosemary and thyme.

unsalted butter, yellow onion, shallots, granny smith apples, butternut, chicken stock, fresh rosemary, thyme, salt, sour cream

Taken from www.food.com/recipe/williams-sonoma-winter-squash-and-apple-bisque-264516 (may not work)