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Ingredients
- 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
Details
Servings 6
Preparation
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.
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