2 Tbl butter
1 onion, chopped
2 apples, peeled and chunked
1-2 winter squash, peeled and chunked (about 2 lbs)
6 C veggie or chicken stock
2 tsp thyme
½ C half-n-half
1 tsp rosemary (optional)

Melt butter in a soup pot. Sauté onion until soft. Add the apples and squash and cook until nicely coated, about 3 minutes. Add the stock and herbs. Reduce heat and simmer until everything is tender. Remove from heat and puree either in blender or by hand. Stir in half-n-half and season with salt and pepper. Garnish with sour cream and herbs.

*Last week when I was coming back from delivering the boxes, I stopped by to see a friend and she handed me a cup of this as I walked into her kitchen. It really hit the spot! The apples gave it a great flavor! Tina