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| BUTTERNUT SQUASH SOUP | |
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1 med. butternut squash 3 tart green apples 1 med. onion, chopped 1/4 tsp. rosemary or marjoram 1/4 tsp. pepper Chopped fresh parsley 1 tsp. salt 3 (10 1/2 oz.) cans chicken broth 2 soup cans of water 1/4 c. heavy cream Peel and dice apples. Peel and seed squash and cut into chunks. Combine squash with the apples, onions, rosemary, salt, pepper, broth and water in a large heavy saucepan. Bring to a boil and simmer, uncovered, for 45 minutes. Puree soup in blender or food processor. Return mixture to saucepan and bring to a boiling point. Then reduce heat and simmer on very low. Before serving, add cream. Serve hot with fresh parsley on top. | |
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recipe reviews #88527
Ann Willsie (California) says:
This was a really good soup. The squash flavor was very nice. It was easy to prepare. I used marjoram instead of the rosemary because that is what I had. I also used my immersion blender to smooth. I will definitely make this again.
#189429
Sue Papalia (Massachusetts) says:
I added a few slices of full bodied bread in the pot and used my immersion blender. The apples gives it just the right amount of sweetness.
#193219
Bunny (United States) says:
Not a soup person but got this recipe from a book club friend. Easy to make, used one pear, one apple, rosemary. Ate 2 servings and froze the rest. Went out and bought ingredients to make another batch the next week for friends! Best soup ever! Thanks!!
#193220
Bunny (United States) says:
PS. Add - used an immersion blender for first time per friend - sooooo easy!!
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