Menu Enter a recipe name, ingredient, keyword...

Butternut squash and apple soup


Recipe from Better Homes & Gardens magazine January 1978

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 small butternut squash seeded (16 ounces)
  • 3 medium green apples peeled cord and coarsely chopped
  • 2 10 1/2 oz cans condensed chicken broth
  • 11/2 cups water
  • 3 slices white bread, torn in pieces
  • 1 medium onion chopped (1/2 Cup)
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/4 teaspoon dried Rosemary
  • 1/4 dried marjoram
  • 1/4 cup whipping cream
  • Snipped parsley


Servings 6


Step 1

Peel cut up squash, remove seeds. In 4 qt. Dutch oven combine the squash, apples, chicken broth, water, bread, salt, pepper, rosemary marjoram. Bring to boil. Reduce heat and simmer uncovered for 45 minutes. Place 1/4 the soup mixture into a blender, cover blend until smooth. Pour into a large bowl repeat 3 times. Return all the soup to the Dutch oven. Bring to boil,reduce heat to simmmering. Stirring cream. Serve garnished with parsley.

You'll also love

Review this recipe

Apple Coffee Cake Apple Baked Bean Casserole