I happen to like butternut squash in all it's forms... oven roasted, mashed, in stews and soups.
This recipe is light enough to serve as a nice beginning to a holiday dinner and is easy to prepare and can be made ahead.
1 BUTTERNUT SQUASH, peeled, seeded and cut into 2" chunks
3 GREEN APPLES, peeled, cored and chopped
1 ONION, chopped
1/4 tsp. ROSEMARY (dried)
1/4 tsp. MARJORAM (dried)
3 cans CHICKEN or VEGETABLE BROTH (I used Swanson's vegetable broth)
3 1/2 c. water
2 slices of WHITE BREAD
1 tsp. SALT
1/4 tsp. PEPPER
1/4 c. HEAVY CREAM
Place all ingredients except the heavy cream in a soup pot.
Bring to a boil and simmer uncovered for 45 minutes.
Puree the soup in a blender until smooth.
Return soup to the pot and bring to a boil.
Just before serving, stir in the heavy cream.
Serve hot garnished with chopped parsley and a dollop of sour cream.