Butternut Squash And Apple Soup Recipe
Ingredients
| Butternut squash | 1 | |
| Green apples - 3 numbers, medium, peeled, cored, and coarsely chopped (3 cups) | ||
| Condensed chicken broth - 2 numbers, 10 3/4-ounce cans | ||
| Water | 1 1/2 Cup (16 tbs) | |
| White bread slice | 3 | |
| Onion | 1 | |
| Salt | 1 Teaspoon | |
| Dried rosemary | 1/4 Teaspoon, crushed | |
| Dried marjoram | 1/4 Teaspoon, crushed | |
| Ground pepper | 1/8 Teaspoon | |
| Whipping cream | 1/4 Cup (16 tbs) | |
| Parsley -€“ for garnishing, snipped | ||
Directions
MAKING
1. Peel and cut the squash into cubes.
2. In a saucepan combine and boil together the squash, apples, condensed chicken broth, water, bread, onion, salt, rosemary, marjoram, and pepper.
3. Reduce heat; simmer, uncovered and cook for about 45 minutes.
4. Turn one-fourth of the soup mixture into a blender container.
5. Cover and blend till smooth; set aside.
6. Repeat the same blending action with the remaining mixture, one-fourth at a time.
7. Return all the soup mixture to the saucepan and bring it to boil.
8. Reduce heat to simmering and stir in cream.
SERVING
9. Arrange the soup into individual soup bowl and garnish each serving with snipped parsley.
10. Serve hot with garlic bread.
1. Peel and cut the squash into cubes.
2. In a saucepan combine and boil together the squash, apples, condensed chicken broth, water, bread, onion, salt, rosemary, marjoram, and pepper.
3. Reduce heat; simmer, uncovered and cook for about 45 minutes.
4. Turn one-fourth of the soup mixture into a blender container.
5. Cover and blend till smooth; set aside.
6. Repeat the same blending action with the remaining mixture, one-fourth at a time.
7. Return all the soup mixture to the saucepan and bring it to boil.
8. Reduce heat to simmering and stir in cream.
SERVING
9. Arrange the soup into individual soup bowl and garnish each serving with snipped parsley.
10. Serve hot with garlic bread.
Chef
