what

4 cups
chicken stock
1 medium
butternut squash peeled, seeded, chopped
2 large
tart apples peeled, cored, chopped
1 small
onion chopped

0.25 teaspoon dried rosemary or 1 sprig fresh rosemary

6 tablespoons
butter
6 tablespoons
flour
¾ cup
whipping cream

how

  1. Combine stock, squash, apples, onion and rosemary in a large saucepan. Cover and simmer over low heat until squash is tender, about 20 minutes.
  2. Cool slightly and puree with a hand held blender in the pan, or puree in a processor and then return the soup puree to the pan.
  3. Melt butter in a small pan. Stir in flour; cook stirring constantly over medium heat for 2-3 minutes. Add to squash puree.
  4. Simmer uncovered 15 minutes over low heat.
  5. Add cream, salt and pepper. Stir well and heat gently.