We had our monthly Ladies’ Fellowship and Stephanie made this delicious soup:
- 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.