Prep 30 mins
Cook 1 hr
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.
- 1 small butternut squash (about 1 pound)
- 3 tart green apples
- 1 medium onion
- 1.23 ml rosemary
- 1.23 ml marjoram
- 3 (893.00 g) can chicken broth, double strength
- 2 (595.33 g) can water
- 2 slice white bread
- salt and pepper
- 59.14 ml heavy cream
- 14.79 ml parsley, freshly chopped
- Cut butternut squash in half, peel and seed.
- Peel, core and coarsely chop the apples.
- Peel the onion and coarsely chop.
- Combine all these ingredients with the rosemary, marjoram, chicken broth, water, bread, salt and pepper in a heavy saucepan.
- Bring to a boil and simmer for 45 minutes.
- Puree the soup in a blender until smooth.
- (Do in several batches, not filling the blender more than a quarter full each time).
- Return the soup to the saucepan and bring to a boil, then reduce the heat.
- Just before serving, add the heavy cream.
- Serve hot with a sprinkle of fresh chopped parsley on top.
Great simple recipe. I used about 16 oz homemade chicken stock and 16 oz water (butternut and apples contribute lots of water). I also used Gala and Golden Delicious apples and a single piece of wheat bread. The soup was a bit sweet for my taste after the puree, so my bf had the idea to add grated sharp Italian cheese (in this case provolone, but Parmesan or similar would work well). We left out the cream and it was amazing. Good combination of fresh, simple ingredients for a warming, hearty soup!
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.
Incredible flavor and an easy recipe to make. I made a couple of changes. I omitted the bread (and calories that go with it). I didn't have double strength chicken stock so I added chicken base with the stock. I also omitted the water. This gets ten stars in my book. I'll be making this again soon to keep on hand in my freezer. Thank you so much for sharing this gem!