1 butternut squash

3 apples (in season), peeled, cored & chopped ( I think asian pears would be good to use)

1 med onion, chopped

1/4 tsp rosemary

1/4 tsp. dried marjoram

3 (14.5 oz) cans of chicken broth

3 1/2 cups of water

2 slices white bread

1 tsp. salt

1/4 tsp. pepper

1/4 cup of heavy cream or half and half

Fresh parsley, chopped

Cut the butternut squash in half and scoop out the seeds.  In  a large saucepan, combine al ingredients except cream and parsley.  Bring to a boil, then simmer uncovered for 45 minutes.  Remove butternut squash and scoop out the pulp.  Discard the peel and add the pulp to soup.  Puree soup with blender in batches until mixture is smooth.  Return to saucepan and bring to a boil.  Just before serving, stir in the cream.  Serve hot and garnish each serving with chopped parsley.  Serves 8

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