Butternut Squash Soup - cooking recipe

Ingredients

4 c. chicken broth (College Inn)
1 medium butternut squash (chunked)
2 large apples, chopped
pinch of rosemary
1 small onion, chopped
3 Tbsp. butter
3 Tbsp. flour
1/2 c. heavy cream
dash of salt and white pepper

Preparation

Combine first 5 ingredients.
Cook and simmer on low heat until tender.
Puree in blender; take out and strain.
In new pan, melt butter; add flour all at once.
Cook 1 to 2 minutes, stirring constantly.
Add cream, salt and white pepper.
Add remaining ingredients.
Cook on low heat.
If too thick, add some extra cream.