Williams-Sonoma Winter Squash and Apple Bisque

the apple makes this very special

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 2  tablespoons unsalted butter
• 1  large yellow onion, finely chopped
• 2  shallots, finely chopped
• 2  granny smith apples
• 1  butternut squash (about 2 lbs)
• 6  cups  chicken stock or 6  cups  prepared broth
• 1  teaspoon  finely chopped fresh rosemary
• 2  teaspoons  finely chopped fresh thyme
• 1⁄2 cup half-and-half
•  salt & freshly ground black pepper
• 1⁄2 cup sour cream

Directions

1. Peel and seed the butternut squash and cut into 2-inch chunks.
2. Peel and core the apples and cut into 2-inch chunks.
3. In a soup pot over medium-high heat, melt the butter.
4. Saute the onion and shallots until softened, about 5 minutes.
5. Add the apples and squash and cook until nicely coated, about 3 minutes longer.
6. Add the stock and rosemary and bring to a simmer. Add the thyme.
7. Reduce the heat to medium and simmer, covered, until the vegetables are very tender, about 25 minutes.
8. Remove from the heat. Using a hand-held or standing blender, puree the soup until smooth.
9. Stir in the half-and-half and season with salt and pepper.
10. Reheat gently over medium-low heat.
11. Ladle the soup into warmed bowls and garnish with the sour cream, using a fork to swirl a zig-zagged pattern.
12. [you can garnish with leaves of rosemary and thyme].