Roasted Butternut Squash and Apple Bisque / Heirloom Farmers Markets

Ingredients

• 1 medium butternut squash – about 1 1/2 pounds
• Olive oil for roasting pan
• 6 tablespoons butter, divided
• 1 large white onion, chopped
• 2 leeks, white and light green parts, halved lengthwise and sliced
• 2 large tart cooking apples, cored, peeled and coarsely chopped
• 2 carrots, peeled and coarsely chopped
• 1 small turnip, peeled and coarsely chopped
• 4 cups vegetable or chicken stock
• 1 sprig fresh rosemary, chopped (about 1 tablespoon)
• 6 sage leaves, chopped (about 1 teaspoon)
• 1/4 teaspoon ground nutmeg
• 1/4 cup flour
• 2 cups light cream or half-and-half
• Salt
• Freshly ground pepper
• Snipped fresh chives, for serving