Directions

1. Sautée the onion in the butter in a soup pot until tender over medium-high heat.
2. Add the apples and squash and continue to cook about 3 minutes longer.
3. Add the stock and bring to a simmer.
4. Add the rosemary and thyme and reduce to medium heat. Cover and simmer for about 25 minutes until the vegetables are tender.
5. Remove from heat and puree until smooth using an immersion blender.
6. Stir in half-and-half and season with salt and pepper. Use low heat to warm the soup to a serving temperature, but be careful not to overcook it because the milk will curdle.