Butternut Squash And Apple Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Butternut, (16 oz) squash, halved and seeded
3 medium: Green apples, peeled, cored, and coarsely chopped
2 can: , (10 1/2 oz) condensed chicken broth
1 1/2 cup: Water,
3 slice: White bread, torn in pieces
1 medium: Onion, chopped, (1/2 cup)
1 tsp: Salt,
1/8 tsp: Dried rosemary,
1/8 tsp: Dried marjoram,
1/4 cup: Whipping cream, (I use liquid Coffee Mate to keep meat & dairy separate)
Snipped parsley,
Directions:
(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 on Oct 05,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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