Butternut squash and apple soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Butternut; (16 oz) squash, halved and seeded | |
| 3 | mediums | Green apples; peeled, cored, and coarsely chopped |
| 2 | cans | (10 1/2 oz) condensed chicken broth |
| 1½ | cup | Water |
| 3 | slices | White bread; torn in pieces |
| 1 | medium | Onion; chopped, (1/2 cup) |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Dried rosemary |
| ⅛ | teaspoon | Dried marjoram |
| ¼ | cup | Whipping cream; (I use liquid Coffee Mate to keep meat & dairy separate) |
| Snipped parsley | ||
Directions
(Better Homes & Gardens)
Peel and cut up squash. Remove seeds. In 4-quart Dutch oven, combine the squash, apples, chicken broth, water, bread, onion, salt, pepper, rosemary, and marjoram. Bring to boiling. Reduce heat; simmer, uncovered, for 45 minutes. Place ¼ of the soup mixture in blender container. Cover; blend till smooth. Pour into a large bowl. Repeat 3 times. Return all soup to Dutch oven. Bring to boiling. Reduce heat to simmering. Stir in cream.
Serve garnished with snipped parsley. Makes 6 to 8 servings.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Oct 05, 1998, converted by MM_Buster v2.0l.
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