We had our monthly Ladies’ Fellowship at Stephanie’s home, and she made this delicious soup.  She had several requests for her recipe, so she printed up recipes for everyone who wanted one.   By the way, this recipe was featured in Ann Criswell’s Houston Gourmet Cooks cookbook at one time.

INGREDIENTS:

• 1 1/2 pounds peeled, seeded butternut or other hard-shelled squash (about 2 small butternuts)
• 2 tart green apples, peeled and chopped
• 1 oinion, coarsely chopped
• Pinch of rosemary
• Pinch of marjoram
• 1/2 teaspoon salt
  
• 2 teaspoons brown sugar
• 1/4 teaspoon ground white pepper
• 1 quart chicken stock
• 4 tablespoons butter (I would probably use 2 T butter and 2 T olive oil since I use olive oil in most things)
• 2 tablespoons flour
• 1 1/2 cups half-and-half  (I would try fat-free)

Cut squash into large chunks.  Combine squash, apples, onion, herbs, salt, sugar, pepper and stock in saucepan.  Bring to a boil and simmer about one hour.  Strain squash and apples from the soup and puree in electric blender.   Return puree to soup, mixing well.

Melt butter in a large pot over medium heat.  Stir in flour, mixing well.  Pour the soup through a strainer over the flour mixture, a little at a time.  Stir well with a whisk.  Bring to a boil.

Reduce heat and stir half-and-half into soup; heat through, but do not boil.

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