Makes six to eight servings
2 tbsp unsalted butter
1 large Spanish onion, finely chopped
2 apples, peeled, cored, and cubed
1 butternut squash (2lbs), peeled, seeded, and cubed
6 cups chicken stock
1 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
1/2 cup half-and-half
Salt and pepper to taste
Directions
Find it online: https://www.weaversorchard.com/apple-squash-harvest-soup/