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Butternut squash and apple soup

By

Recipe from Better Homes & Gardens magazine January 1978

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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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