Butternut Squash And Apple Soup Recipe

• 1 x Butternut, (16 ounce) squash, halved and seeded
• 3 med Green apples, peeled, cored, and coarsely minced
• 2 can (10 1/2 ounce) condensed chicken broth
• 1 1/2 c. Water
• 3 slc White bread, torn in pcs
• 1 med Onion, minced, (1/2 c.)
• 1 tsp Salt
• 1/8 tsp Dry rosemary
• 1/8 tsp Dry marjoram
• 1/4 c. Whipping cream, (I use liquid Coffee Mate to keep meat & dairy separate) Snipped parsley

1. (Better Homes & Gardens)
2. Peel and cut up squash.
3. Remove seeds.
4. In 4-qt Dutch oven, combine the squash, apples, chicken broth, water, bread, onion, salt, pepper, rosemary, and marjoram.
5. Bring to boiling.
6. Reduce heat; simmer, uncovered, for 45 min.
7. Place 1/4 of the soup mix in blender container.
8. Cover; blend until smooth.
9. Pour into a large bowl.
10. Repeat 3 times.
11. Return all soup to Dutch oven.
12. Bring to boiling.
13. Reduce heat to simmering.
14. Stir in cream.
15. Serve garnished with snipped parsley.
16. Makes 6 to 8 servings.

butternut, green apples, chicken broth, water, white bread, onion, salt, rosemary, marjoram, whipping cream

Taken from cookeatshare.com/recipes/butternut-squash-and-apple-soup-96189 (may not work)