Cindy’s Cream of Butternut Squash and Apple Soup

Makes about eight servings

Ingredients:

• 1 butternut squash (about 1 lb or .5 kg)
• 3 tart green apples, peeled, cored and chopped
• 1 chopped medium onion
• 1/4 tsp or 1 ml dried rosemary
• 1/4 tsp or 1 ml dried marjoram
• 5 cups or 1.25 L chicken broth
• 3.5 cups or 875 ml water
• 2 slices white bread
• 1 tsp or 5 ml salt
• 1/4 tsp or 1 ml pepper
• 1/4 cup or 50 ml heavy cream
• chopped fresh parsley

Directions:

Cut the butternut squash in half, scoop out seeds, then place in a large saucepan with all remaining ingredients, except cream and parsley. Cover and bring to a boil, then simmer uncovered for 45 minutes. Remove squash, scoop pulp away from peel, discard peel and return the pulp to the soup. Puree soup with a blender until smooth. Return soup to saucepan and bring to a boil. Just before serving, stir in the cream and garnish with parsley. Serve hot and enjoy.