Ingredients
- 1 med. butternut squash
- 3 tart green apples - peeled & diced
- 1 med. onion - chopped
- 1/4 tsp. rosemary or marjoram
- 1/4 tsp. pepper
- 1 tsp. salt
- 3 (10 1/2 oz.) cans chicken broth
- 2 soup cans of water
- 1/4 cup heavy cream
- Chopped fresh parsley - optional
Directions
Peel and dice apples. Peel and seed squash and cut into chunks. Combine squash with the apples, onions, rosemary, salt, pepper, broth and water in a large heavy saucepan.
Bring to a boil and simmer, uncovered, for 45 minutes.
Puree soup in blender or food processor.
Return mixture to saucepan and bring to a boiling point. Then reduce heat and simmer on very low. Before serving, add cream.
Serve hot with fresh parsley on top if desired.
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Submitted 6/13/05.
Source: CD
Submitted By: Gina S
gms39@yahoo.com
BUTTERNUT SQUASH SOUP