Butternut squash and apple soup

By á-3801

Recipe from Better Homes & Gardens magazine January 1978

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

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.