Today, I'm home with a cold. I wanted some comforting, nourishing soup, so this is what I made.

Butternut Apple Bisque

1 butternut, peeled, seeded, and cubed
1 large cooking apple, peeled, cored, and quartered
4 cups strong chicken stock
3 small yellow onions, minced
Fresh rosemary, about 12 leaves, finely minced
2T butter
2T sherry
1 cup whole milk
Salt, pepper, and nutmeg to taste

Sauté the onion and rosemary in butter, then deglaze the pan with the sherry. Simmer the butternut in the stock until nearly soft, then add the apple and onion mixture. Simmer until the butternut and onions are very soft, about ten minutes. Use an immersion blender to puree the soup. Add the milk, about a teaspoon of salt, a generous grind of pepper, and a pinch of nutmeg to start, mix well, then season to taste.