Butternut Squash Soup Recipe

• 1 med butternut squash peeled, seeded, and cut into medium-sized pcs
• 2 x tart green apples peeled, cored, and cubed
• 1 med onion
• 1 sprg fresh rosemary wrapped in cheese cloth
• 1 sprg fresh marjoram wrapped in cheese cloth (or possibly 1/4 tspn each dry)
• 1/8 tsp cardamom
• 1/2 tsp salt
• 1/4 tsp freshly-grnd white pepper
• 1 tsp honey
• 6 c. chicken broth
• 1/2 c. heavy cream plus some for garnish Rosemary sprig and/or possibly minced walnuts

1. Combine all ingredients except heavy cream in a large pot over medium high heat till it starts to become active, then reduce heat and simmer covered for approximately 45 min.
2. When everything is soft and easily broken down, add in the heavy cream.
3. Puree further in food processor or possibly blender.
4. May need to be reheated.
5. This soup is great warm or possibly cool.
6. Serve with a decorative swizzle of heavy cream and optional garnish of fresh rosemary sprig and/or possibly minced walnuts.

butternut squash, green apples, onion, rosemary, cloth, cardamom, salt, white pepper, honey, chicken broth, heavy cream

Taken from cookeatshare.com/recipes/butternut-squash-soup-96265 (may not work)