Author :: Mrs Liz
Category :: Soups/Stews/Chili (hot & cold)
Ingredients ::
- 1 small butternut squash, about 1 Lb.
- 3 tart green apples
- 1 medium onion, coarsely chopped
- 1/4 teaspoon rosemary
- 1/4 teaspoon marjoram
- 6 cups chicken broth
- 4 cups water
- 2 slices white bread, crumbled
- salt and pepper to taste
- 1/4 cup heavy cream
- 2 Tablespoons parsley chopped
By: Jannette Jeffords, Hartford, Wisconsin
Makes: 12 servings
Halve squash, peel, dice and remove seeds.
Peel, core and chop apples.
Combine quash and apples with onion, rosemary, marjoram, broth, water, bread, salt and pepper in a soup pot. Bring to a boil and simmer, uncovered, for 45 minutes.
Puree soup, one batch at a time, in a blender.
Return to soup pot and bring to a boil again.
Ladle into a serving bowl. To serve, add heavy cream and garnish with a sprinkle of parsley.
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