Mystery ~ Romance ~ Adventure
Apple & Butternut Squash Soup


1.5 pounds peeled & seeded butternut squash
2 Granny Smith apples, peeled & chopped
1 yellow onion, chopped
½ teaspoon salt
2 teaspoons brown sugar
¼ teaspoon
1 quart chicken stock
4 tablespoons butter (1/2 stick)
2 tablespoons flour
1.5 cups half-and-half
Pinch each of rosemary and marjoram


Cut the squash in large chunks and add to a large saucepan along with the apples, onion, rosemary, marjoram, salt, brown sugar, pepper, and stock. Bring to a boil, simmer about one hour. Strain the squash and apples from the soup and purée in a blender. Return the purée to the soup, mixing well.

Melt the butter in a large pot over medium heat. Stir in the flour and mix until smooth. Add the soup through a strainer, a bit at a time. Mix with a whisk after each addition. Bring to a boil. Reduce the heat and add the half-and-half. Heat the soup but do not boil.