Squash Apple Bisque - cooking recipe

Ingredients

5 apples
1 1/3 lb. butternut squash
3/4 gal. chicken broth
1 1/2 onions, diced
1 tsp. rosemary
1 c. flour
1/2 c. margarine
1/3 c. sugar
3/4 c. apple cider
1 qt. half and half

Preparation

Peel, core and chop apples.
Seed, skin and chop squash into small chunks.
Place chopped apples, squash, onions, chicken broth and rosemary in a pot and bring to a boil.
Reduce to a simmer and cook for 30 minutes.
Meanwhile, melt margarine; cool.
Whisk in flour to make a roux.
Cook roux for 10 minutes or until it boils up a lighter color.
Pour cooked roux into vegetables and broth. Stir with a whisk to keep smooth.
Simmer 15 minutes.
Remove from heat.
Add half and half to finished soup and serve.
Yields 1 gallon.