Sweet Potato, Butternut Squash, Carrot and Apple Bisque

It's a chilly, rainy spring day, just right for soup.  I've gathered some apples, sweet potato,

butternut squash and carrots together for lunch.  I used things that I already had in the fridge:
1 sweet potato (approx. 2 cups chopped)
1 medium butternut squash (approx. 3 cups chopped)
4 carrots (approx. 1 cup chopped)
3 small apples (approx. 1 cup chopped)
4 cups chicken broth (you may use vegetable broth if you prefer)
1 small white onion (approx. 1/4 cup chopped)
1 cup half and half
1 tsp. nutmeg
dash salt and pepper Peel (and cut into small pieces) the butternut squash, sweet potato, carrots and apples. 

Put into a large saucepan with the broth and bring to a boil.  Simmer approximately 25 minutes or until vegetables are tender.

 While vegetables are simmering, chop onion into small pieces.

 Cook over low heat until translucent.

When vegetables are cooked, remove from liquid; leaving liquid in the pan.

Puree vegetables and onion until smooth.  I used a food processor.  You may prefer an immersion blender.

Add vegetable mixture back into pan with liquid and simmer for 30 minutes.  Right before serving, add half and half, nutmeg, salt and pepper.  Cook for an additional ten minutes.  It made just a bit more than two quarts.

We chose to have ours with pumpernickel toast but "soup and sandwich" is a great idea!

 A delicious meal; especially on a rainy day!