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