butternut squash soup

Ingredients

• 3-4 cups butternut squash, peeled, seeded, cubed (usually 1 large or 2 small squash)
• 1 large apple (granny smith or macintosh variety preferred)
• 2 medium pears, cored, seeded, diced
• 1 cup carrot, chopped
• 1/2 large vidalia (or sweet) onion
• 4 tablespoons butter (salted)
• 1 quart chicken or vegetable stock
• 1 teaspoon minced garlic
• 1/2 teaspoon tarragon (optional)
• 1/2 teaspoon allspice, ground
• 1/2 teaspoon cumin, ground (optional)
• 1/4 teaspoon cayenne pepper (optional)
• 1-1/2 to 2 cups half 'n half
• 2 cups water
• - salt & pepper to taste
• NOTE: WE LIKE TO TOP OUR SOUP WITH A DOLLOP OF SOUR CREAM AND DRIZZLE WITH BALSAMIC GLAZE, BUT YOU TOP IT WITH WHATEVER YOU LIKE.