Butternut squash soup2

Yield: 1 Servings

Measure Ingredient
1 medium Butternut squash
3 \N Tart green apples, peeled and coarsely chopped
1 medium Onion, chopped
¼ teaspoon Rosemary or marjoram, optional
1 teaspoon Salt
¼ teaspoon Pepper
3 cans Chicken broth, 10 oz. each
2 \N Soup cans water
¼ cup Heavy cream or half and half
\N \N Chopped fresh parsley for garnish

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.

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(Robert Foster)

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