Butternut Squash Soup

1 medium butternut squash (approximately 1 lb.)
3 tart green apples, peeled and coarsely chopped
1 medium onion, peeled and chopped
1/4 teaspoon rosemary or marjoram
1 teaspoon salt
1/4 teaspoon pepper
3 (10-1/2 OZ.) cans of chicken broth
2 soup cans of water
1/2 cup of heavy cream or half & half

  1. Peel squash and seed.  Cut into chunks.  Combine squash with apples, onions, rosemary, salt and pepper, broth and water in a large pot.  Bring to a boil and simmer uncovered for 45 minutes.
  2. Puree soup in blender of food processor.  Return mixture to pot and bring just to boiling point, then reduce heat.  Before serving add cream.

2 Comments

  1. 10-12-2011

    This sounds really good.

  2. 11-9-2011

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