1 1/2 qt. of chicken stock
2 lb. butternut squash, peeled, seeded and cut into 2-inch pieces
2 med. green pippin, Granny Smith, or other tart apples, peeled, cored and cut into 2-inch pieces
1 lg. onion, finely chopped
2 med. shallots, finely chopped
1 tsp. finely chopped fresh rosemary or 1/2 tsp. dried
2 tsp. finely chopped fresh thyme or 1 tsp. dried leaf
1/2 c. half and half
1/2 tsp. salt
1/4 tsp. finely ground pepper

1/2 c. sour cream
Extra rosemary and thyme leaves

Heat chicken stock in 6 quart enamel or stainless steel casserole until simmering.

Add squash, apple, onion, shallots, and herbs. 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. Add salt and pepper and simmer for 6 minutes. Taste for seasoning.

Ladle into soup bowls and garnish with spoonfuls of sour cream and rosemary and thyme leaves.

ADVANCED PREPARATION: May be prepared up to 2 days ahead through food processor step and kept in refrigerator. Add half and half just before serving.

ADDENDUM: F.H.G.

I buy 3 to 4 pounds of squash. Some waste when peeled and seeded.

I use 2 quarts of chicken stock.

2 teaspoons of fresh thyme is too much!

Use Granny Smiths if possible.

FOR ANOTHER TASTE:

Before heating chicken sauce saute 1 to 3 tablespoons of curry powder in 1 to 2 tablespoons vegetable oil. Be careful not to burn. Then heat the chicken stock.

Omit the half and half.

Sprinkle this soup with chopped roasted peanuts. Serves 6 to 8.