Cream of Butternut Squash and Apple Soup

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Serves about 8

1 butternut squash about 1 lb.
3 tart green apples, peeled, cored and chopped
1 medium onion, chopped
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram
3 (14.5 ounce) cans chicken broth
3-1/2 cups water
2 slices white bread
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup heavy cream
chopped fresh parsley

Cut the butternut squash in half and scoop out the seeds. In a large saucepan combine all ingredients, except cream and parsley. Bring to a boil, simmer, uncovered for 45 minutes. Remove butternut squash and scoop out the pulp. Discard the peel and add the pulp to the soup. Puree with a blender until mixture is homogenous and smooth (if you do not have a hand blender, you can do this in a regular blender in several batches). Return soup to saucepan and bring to a boil. Just before serving, stir in the cream. Serve hot and garnish each serving with chopped parsley.

Reviews of Cream of Butternut Squash and Apple Soup :

1-3 of 5 reviews Next >>

A foodie in Alaska & Arizona Oct 14, 2007
Would make this again.
This tastes great! I have to addmit I added my own trick to it. I was tasting the origional recipe with the subtitutions from "A foodie in Northern CA" and I thought it was a little lighter than I expected so I added some Cinnamon, Cloves, Nutmeg and pumpkin pie spice and it really brings out the autumn taste! just don't put too much cloves and nutmeg in. Thank you for posting this recipe. I'm definatly keeping it as a favorite!

A foodie in New Orleans Sep 30, 2007
Would make this again.
Awesome! I made it for a fall themed gathering and it was hit of the party. Even better, it was my first time making a soup! I plan to bring it to Thanksgiving.

A foodie in boulder, CO Oct 30, 2006
Would make this again.
Very yummy soup, perfect for a cold autumn evening.

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