Butternut Squash Soup

Yield: 8 to 10 servings

Ingredients

• 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

Preparing

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.

Additional Resources

Learn about Squash.

Other recipes from Produce Pete.