Butternut squash soup2

1 Servings

Ingredients

QuantityIngredient
1mediumButternut squash
3Tart green apples, peeled and coarsely chopped
1mediumOnion, chopped
¼teaspoonRosemary or marjoram, optional
1teaspoonSalt
¼teaspoonPepper
3cansChicken broth, 10 oz. each
2Soup cans water
¼cupHeavy cream or half and half
Chopped fresh parsley for garnish

Directions

Peel squash and seed it. Cut into chunks. Combine all ingredients, except cream. Bring to boil and simmer uncovered 45 minutes. Puree' soup in blender. Return mixture to sauce pan and bring to boiling point. Reduce heat. Before serving add cream and sprinkle with parsley.

Bob's Smoky Mountain Links

(Robert Foster)