Apple And Butternut Squash Bisque

• butternut squash↗1 1⁄2 lbs

  peeled,seeded

• granny smith apples↗2

  peeled,cored

• onion↗1

  chopped

• rosemary↗1
• marjoram↗1
• salt↗1⁄2 teaspoon
• brown sugar↗2 teaspoons
• white pepper1⁄4 teaspoon
• chicken stock↗1 quart
• butter↗4 tablespoons
• flour↗2 tablespoons
• half-and-half↗1 1⁄2 cups

Step-by-step instructions

1. 1

   Combine squash, apples, onion, rosemary, marjoram, salt, sugar, pepper and stock in heavy saucepan.

2. 2

   Bring to a boil and simmer 1 hour.

3. 3

   Strain squash and apples from soup, puree in electric blender and return to soup.

4. 4

   Melt butter in a separate saucepan.

5. 5

   Add flour, mix well and pour soup through a strainer over the flour mixture, a little at a time.

6. 6

   Stir well with a whisk.

7. 7

   Bring to a boil.

8. 8

   Stir half-and-half into soup and heat through but do not boil.