Frank's Recipes! Processor Herbed Butternut Squash Apple Soup

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Processor Herbed Butternut Squash Apple Soup

1 1/2 quarts chicken stock
2 pounds butternut squash
2 medium Granny Smith apples
1 large onion, finely chopped
2 medium shallots, finely chopped
1 teaspoon fresh rosemary, finely chopped
2 teaspoons fresh thyme, finely chopped
1/2 cup 2% low-fat milk
1/2 teaspoon salt
1/4 teaspoon ground pepper, finely ground
1/2 cup sour cream

SQUASH: Peel, seed and cut into 2 inch pieces
APPLES: Peel, core and cut into 2 inch pieces

Heat chicken stock in 6-qt. enamel or stainless steel casserole until simmering. Add squash, apples, onions, shallots and herbs. Simmer, covered, for 30 minutes or until all vegetables are soft and tender. Puree in food processor using the steel blade, or blender. Return mixture to soup pan and add the 2% milk. Add salt and pepper and simmer 5 minutes. Taste for seasoning. Ladle into soup bowls.

Garnish with spoonfuls of sour cream, and sprigs of rosemary and thyme leaves.

Serves 6-8.

NOTE:
Instead of fresh rosemary, you can use 1/2 tsp. dried rosemary.
Instead of fresh thyme, you can use 1 tsp. dried leaf thyme.