Harvest Soup - cooking recipe

Ingredients

1 large onion, chopped
2 medium butternut squash, peeled, seeded and cut into 2-inch chunks
2 (20 oz.) or Granny Smith apples, peeled and quartered
1 pt. half and half
3 to 4 c. chicken broth
1 Tbsp. honey
1/2 tsp. thyme
1/2 tsp. basil
1/4 tsp. sage
fresh ground pepper
4 oz. sour cream
1 Tbsp. brandy
fresh parsley sprigs

Preparation

In large, heavy pot, \"sweat\" onion, covered, over low heat, until soft.
Stir in squash, apples and 3 cups of chicken broth. Cook, covered, over low heat until squash and apples are soft. Remove from heat.
Puree in small batches in food processor or blender.
Return to pot.
Add the 1 pint half and half.
Add additional chicken broth if necessary to achieve consistency of thick cream soup.
Season with honey, herbs and pepper.
Simmer on low.
Combine sour cream and brandy.
Ladle soup into bowls and garnish with brandy, sour cream and parsley sprigs.