Golden Butternut Squash Soup

Submitted by Diana Adcock

"This soup swings both ways-hot or cold. Either way it's lovely. Great as a first course or as a main meal soup with a salad and hot bread."

 

• Ready In: 1hr 50mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 2 lbs butternut squash, peeled, seeded and coarsely chopped
• 2 lbs golden delicious apples, peeled, cored and coarsely chopped
• 2 cups finely chopped onions
• 3⁄4 cup fresh breadcrumb
• 7 1⁄2 cups chicken stock
• 1 1⁄2 teaspoons salt
• 2 teaspoons fresh rosemary
• 1 teaspoon oregano
• 1 teaspoon white pepper
• 1 1⁄2 cups heavy cream

directions

1. In a large stockpot mix together the squash, apples, onions, breadcrumbs, stock, salt, rosemary, oregano and pepper.
2. Bring to a boil, reduce heat and simmer for 90 minutes, stirring often.
3. Puree until smooth in a food processor or hand held blender.
4. If using a food processor return to pan and whisk in cream.
5. Adjust seasonings and reheat or chill and serve cold.

Reviews

[Maryland Jim]

Excellent soup. Only change was I that since I did not have heavy cream I used half and half. I really like the apple in this soup. Made for My 3 Chefs.