Apple and Butternut Squash Soup
4 cups chicken stock
1 medium butternut squash, peeled, seeded and cut into 2-inch cubes
2 medium tart apples, peeled, cored and sliced
1 1/4 cups chopped onions
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/4 cup light (10%) cream

In a large pot, combine stock, squash, apples, onions, salt, pepper, rosemary and thyme.  Bring to a boil.  Reduce heat and simmer for 15 minutes or until vegetables are tender.  Remove from heat and stir in cream.   Allow soup to cool slightly.

In a food processor or blender, puree soup on batches until smooth, transferring each batch to a saucepan.  Bring to boil before serving.