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Butternut Squash Soup

Yield: 8 to 10 servings


  • 1 one pound butternut squash, peeled, seeded, chopped
  • 3 medium tart apples, peeled, chopped
  • 1 medium onion, chopped
  • 3 10 ounce cans chicken broth
  • 2 broth cans water
  • 2 slices bread, crumbled
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon marjoram
  • 1 teaspoon salt
  • Pepper to taste
  • 1/2 cup cream
  • 1 teaspoon parsley


Combine squash, apples, onion, chicken broth, water, bread crumbs, rosemary, marjoram, salt and pepper in saucepan. Bring to a boil; reduce heat. Simmer for 45 minutes. Cool to room temperature. Process squash mixture 1/4 at a time in blender until smooth. Combine with cream and parsley in saucepan. Cook just until heated through.

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