Cream of Butternut Squash and Apple Soup

Cream of Butternut Squash and Apple Soup

Serves about 8

1 butternut squash about 1 lb.
3 tart green apples, peeled, cored and chopped
1 medium onion, chopped
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram
3 (14.5 ounce) cans chicken broth
3-1/2 cups water
2 slices white bread
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup heavy cream
chopped fresh parsley
Cut the butternut squash in half and scoop out the seeds. In a large saucepan combine all ingredients, except cream and parsley. Bring to a boil, simmer, uncovered for 45 minutes. Remove butternut squash and scoop out the pulp. Discard the peel and add the pulp to the soup. Puree with a blender until mixture is homogenous and smooth (if you do not have a hand blender, you can do this in a regular blender in several batches). Return soup to saucepan and bring to a boil. Just before serving, stir in the cream. Serve hot and garnish each serving with chopped parsley.

I found this at seasonal recipes.com

I'm not a fan of butternut squash but since my DH loves it, he would love this recipe. It sounds really good and I'm going to have to give this a try. Thanks.