Butternut Squash and Apple Soup

Terry Heer's Note:

My husband brought this recipe back from New York several years ago. He had the honor of working at the home of Annemarie Huste, Personal Chef to Billy Rose and Jacqueline Kennedy Onassis. She served him this soup one afternoon and graciously gave him the recipe for his new wife. I have been making it ever since. The whole family looks forward to "soup night" when this one is on the menu.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1 small butternut squash (about 1 pound)
• 3 tart green apples
• 1 medium onion
• 1/4 teaspoon rosemary
• 1/4 teaspoon marjoram
• 3 (10 1/2 ounce) cans chicken broth, double strength
• 2 (10 1/2 ounce) cans water
• 2 slices white bread
• salt and pepper
• 1/4 cup heavy cream
• 1 tablespoon parsley, freshly chopped

Directions:

1. Cut butternut squash in half, peel and seed.
2. Peel, core and coarsely chop the apples.
3. Peel the onion and coarsely chop.
4. Combine all these ingredients with the rosemary, marjoram, chicken broth, water, bread, salt and pepper in a heavy saucepan.
5. Bring to a boil and simmer for 45 minutes.
6. Puree the soup in a blender until smooth.
7. (Do in several batches, not filling the blender more than a quarter full each time).
8. Return the soup to the saucepan and bring to a boil, then reduce the heat.
9. Just before serving, add the heavy cream.
10. Serve hot with a sprinkle of fresh chopped parsley on top.

Reviews

[Boogerz]

To speed things up, I halved, de-seeded (is that a word?!) and microwaved the squash for about 5 minutes. Let it sit for 10 minutes, it was easier to peel and chop. While it was in the microwave I sauteed the onion and apple in 2 TBSP olive oil. Then added the squash to give the vegetables that "roasted" flavor. I also didn't add the bread, but used only 10 ounces of water(versus 20). I used fat-free half and half instead of the cream. Also added 1/2 teaspoon of powdered ginger. Great recipe, and can be changed based on what you have in the cupboard.

[CaryBiermann]

I made this delicious soup with the canned pumpkin instead of squash, and it was really amazing just how simple and easy this was to prepare. I reduced the recipe size to 2 servings, and it worked out just fine. Even after adding the cream in too early by mistake, the flavors just jumped out and seemd blended, yet, distinct. Great recipe with huge bread croutons!!!

[Burgundy Damsel]

This was excellent! I used a can of organic butternut squash that I had on hand and this turned out amazingly! My husband doesn't even like butternut squash and he loved it! Definitely a keeper. Thank you!