Butternut Squash and Apple Bisque
Nina Marcinowski
- A two lb. squash or a little larger if needed
- 2 T. oil
- small onion chopped
- 2 apples peeled and chopped
- 4 cup chicken stock
- salt and pepper to taste
- ¼ t. thyme
- ½ cup half and half
Roast squash 45 min on greased sheet or until soft, cool and scoop out pulp. Cook onion in oil and add rest of ingredients, except half and half. Cook 25 minutes. Puree, add half and half but do not boil to reheat.