Butternut squash soup

BUTTERNUT SQUASH Soup

2 cups chicken stock
2 lb. steamed butternut squash, peeled, seeded and cut into 2-inch pieces
2 apples peeled, cored and diced
1 lg. onion, finely chopped
1 tsp. finely chopped fresh rosemary or 1/2 tsp. dried
2 tsp. finely chopped fresh thyme or 1 tsp. dried leaf
cinnamon to taste
S and P to taste

Steam squash.
Saute apple and onion, add spices.
Add squash and stock.
Simmer 20 minutes.
Puree.
Add heavy cream or sour cream to serve.