Butter Nut Squash And Apple Soup Recipe

Ingredients

• Chicken stock1 . . . . . . . . ½qt
• Butternut squash . . . . . . . 2 lb
• Green pippin . . . . . . . . . . 2-inch pieces2 med.
• Onion . . . . . . . . . . . . . . . 1 lg
• Shallots . . . . . . . . . . . . . 2med
• Fresh rosemary . . . . . . . . ½ tsp
• Fresh thyme . . . . . . . . . . 1 tsp
• Half and half . . . . . . . . . . ½ c
• Salt . . . . . . . . . . . . . . . . ½ tsp
• Finely ground pepper . . . . . ¼ tsp
• sour cream . . . . . . . . . . . . ½ c

How to make Butter Nut Squash And Apple Soup

1. Extra rosemary and thyme leavesHeat chicken stock in 6 quart enamel or stainless steel casserole until simmering.Add squash, apple, onion, shallots, and herbs.
2. Simmer covered for 30 minutes or until all vegetables are soft and tender.Puree in food processor fitted with steel blade or in blender.Return to pan and add half and half.
3. Add salt and pepper and simmer for 6 minutes.
4. Taste for seasoning.Ladle into soup bowls and garnish with spoonfuls of sour cream and rosemary and thyme leaves.