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 onion
1 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/4 cup light cream (10%)

1. 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.

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

This is amazing. I'm shocked that a simple recipe can have such a rich, deep taste. We all loved it. The baby is eating bowls and bowls of this stuff . . .