Williams-Sonoma Winter Squash And Apple Bisque - cooking recipe

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

Preparation

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