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Fay Stout | all galleries >> Galleries >> My Recipe Box > Cream of Butternut Squash and Apple Soup
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Cream of Butternut Squash and Apple Soup

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

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.

Canon EOS 40D
1/20s f/9.0 at 75.0mm iso1000 full exif

other sizes: small medium large auto
Guest 04-Dec-2010 16:02
Looks delicious Fay!! Thanks for the recipe...i'm going to try this one!
Stephanie02-Dec-2010 20:07
Looks delicious Fay!!! :)
borisalex02-Dec-2010 07:04
A very seasonal dish, love the plate and I bet it tastes wonderful! V.
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