Butternut Squash Bisque With Apple Recipe

• 1 lb Butternut squash, unpeeled, seeded, quartered
• 2 x Green apples, Granny Smiths are great
• 1 med Onion, coarsely minced
• 1/8 tsp Marjoram
• 1/8 tsp Rosemary
• 1 quart Chicken stock
• 2 slc White bread trimmed of crust and cubed, or possibly substitute a small potato cut into small cubes because it is used only to thicken the soup Salt and pepper to taste
• 1/4 c. Heavy cream or possibly plain yogurt, optional Freshly grated nutmeg to taste

1. Combine all ingredients except optional cream and bring to a boil, then allow to simmer uncovered for 45 minutes, or possibly till squash is tender.
2. Season.
3. Scoop the flesh out of the squash and throw away the skin.
4. Return the squash pulp to the soup and puree till smooth.
5. Keep warm over low heat till serving.
6. Serve soup in bowls and pour 2 Tb cream on top or possibly substitute 1 Tb plain yogurt.
7. Sprinkle with fresh grated nutmeg.

butternut squash, green apples, onion, marjoram, rosemary, chicken, bread, heavy cream

Taken from cookeatshare.com/recipes/butternut-squash-bisque-with-apple-96215 (may not work)