Butternut squash and apple soup

Yield: 1 Servings

Measure Ingredient
1 \N Butternut; (16 oz) squash, halved and seeded
3 mediums Green apples; peeled, cored, and coarsely chopped
2 cans (10 1/2 oz) condensed chicken broth
1½ cup Water
3 slices White bread; torn in pieces
1 medium Onion; chopped, (1/2 cup)
1 teaspoon Salt
⅛ teaspoon Dried rosemary
⅛ teaspoon Dried marjoram
¼ cup Whipping cream; (I use liquid Coffee Mate to keep meat & dairy separate)
\N \N Snipped parsley

(Better Homes & Gardens)

Peel and cut up squash. Remove seeds. In 4-quart Dutch oven, combine the squash, apples, chicken broth, water, bread, onion, salt, pepper, rosemary, and marjoram. Bring to boiling. Reduce heat; simmer, uncovered, for 45 minutes. Place ¼ of the soup mixture in blender container. Cover; blend till smooth. Pour into a large bowl. Repeat 3 times. Return all soup to Dutch oven. Bring to boiling. Reduce heat to simmering. Stir in cream.

Serve garnished with snipped parsley. Makes 6 to 8 servings.

Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Oct 05, 1998, converted by MM_Buster v2.0l.

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