Ingredients:

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

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

Methods:

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.