Pumpkin/Squash Bisque

My mom used to make this for us on Halloween (and on other days in the fall/winter time). I can't explain how wonderfully delicious this soup is. I always make it with parker house rolls and it is just divine! It definitely has the flavor of Autumn all mixed up in it!

2 T butter
1 very large sweet onion chopped
1/2 t dried rosemary leaves, chopped
2 cloves garlic minced
5 cups peeled, diced butternut squash or pumpkin
1 cup peeled diced potatoes
5 cups chicken stock
1 t salt
pepper to taste
1/2 c light cream
1 1/2 c diced cooked ham (optional, I usually opt out on this)

Melt butter in medium soup pot or large sauce pan. Stir in onion and rosemary. Partially cover pan and cook the onion over medium heat for 10 minutes, stirring occasionally. Stir in garlic and cook another minute.

Add squash/pumpkin, potatoes, chicken stock, and salt. Bring to a boil. Reduce heat and cover the pot. Cook the soup at a low boil for 20 minutes or until vegetables are very soft. Remove the pan from heat. Using a slotted spoon, transfer soup solids and a ladle full of broth to food processor or blender. (Do in batches if processor is small). Puree the vegetables, then stir back into broth. Stir in pepper, cream and ham several minutes before serving.

Serves 6.