HERBED BUTTERNUT SQUASH-APPLE SOUP

Squash and Apples  - Two Sweet Delights

Here's a soup for those of you looking for a little sweet in autumn.  

24 oz. of chicken or vegetable stock
1 lb. butternut squash, peeled, seeded and cut into 2-inch pieces
1 med. apple, peeled, cored and cut into 2-inch pieces
1sm.. onion, finely chopped
1 med. shallot, finely chopped
1 tsp. finely chopped fresh rosemary or 1/2 tsp. dried
2 tsp. finely chopped fresh thyme or 1 tsp. dried leaf
1/2 c coconut milk
1/2 tsp. salt
1/4 tsp. finely ground pepper

Extra rosemary, parsley or thyme leaves

Heat stock in 6 quart enamel or stainless steel casserole until simmering.

Add squash, apple, onion, shallots, and herbs. Simmer covered for 30 minutes or until all vegetables are soft and tender.

Puree in food processor fitted with steel blade or in blender.

Return to pan and add coconut milk. Add salt and pepper and simmer for 6 minutes. Taste for seasoning.

Ladle into soup bowls and garnish with herbs