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
- 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.
- Puree soup in blender of food processor. Return mixture to pot and bring just to boiling point, then reduce heat. Before serving add cream.