Squash Apple Bisque

By catfish

Ingredients

• a little olive oil and a tablespoon of butter
• 1 small onion chopped
• 2 cans low salt chicken broth (i like College Inn)
• 1 medium butternut squash peeled and cubed (they sell it already peeled in half's so buy 2 half's to make this easier)
• 2 large Granny Smith apples peeled , cored and chopped
• 1/8 tsp rosemary
• 3/4 cup light cream (i use regular milk)
• salt and pepper to taste

Preparation

Step 1

Put olive oil and butter in a stock pot and heat on medium (like one you boil spaghetti)
add chopped onion and cook til soft, about 5 min
add squash and mix it up
add apple and mix it up (so the oil coats it - cook a couple of minutes
add chicken soup and rosemary and some salt and pepper
(everything BUT the milk)
cover and bring to a boil
lower heat and simmer 30 to 40 min covered
puree in blender
add milk
stir to combine and re-taste for salt and pepper