Butternut Squash and Apple Soup

Recipe by Terry Heer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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