4 Cups Chicken Stock	1/4 Teaspoon Pepper
1 Medium Butter Squash, Peeled And	1/2 Teaspoon Rosemary
-Chopped	1/2 Teaspoon Thyme
2 Medium Apples, Peeled & Sliced	1/4 Cup 10% Cream Or Milk
1 1/4 Cups Chopped Onions	-(optional)
1/2 Teaspoon Salt

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 or milk if using. Allow soup to cool. In food processor puree soup in batches. Transfer in saucepan. Bring to a boil and serve.