| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Dutch | 1 | Servings | |
INGREDIENTS
| 1 | Butternut; (16 oz) squash, halved and seeded | |
| 3 | md | Green apples; peeled, cored, and coarsely chopped |
| 2 | cn | (10 1/2 oz) condensed chicken broth |
| 1 1/2 | c | Water |
| 3 | sl | White bread; torn in pieces |
| 1 | md | Onion; chopped, (1/2 cup) |
| 1 | ts | Salt |
| 1/8 | ts | Dried rosemary |
| 1/8 | ts | Dried marjoram |
| 1/4 | c | Whipping cream; (I use liquid Coffee Mate to keep meat & dairy separate) |
| Snipped parsley |
INSTRUCTIONS
(Better Homes & Gardens) Peel and cut up squash. Remove seeds. In 4-quart Dutch oven, combine the squash, apples, chicken broth, water, bread, onion, salt, pepper, rosemary, and marjoram. Bring to boiling. Reduce heat; simmer, uncovered, for 45 minutes. Place 1/4 of the soup mixture in blender container. Cover; blend till smooth. Pour into a large bowl. Repeat 3 times. Return all soup to Dutch oven. Bring to boiling. Reduce heat to simmering. Stir in cream. Serve garnished with snipped parsley. Makes 6 to 8 servings. Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Oct 05, 1998, converted by MM_Buster v2.0l.
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