When we were at Mike and Connie's house this past weekend, Tim decided to borrow some of Connie's cookbooks. One of the books was Soups and Stews and, after having delicious butternut squash soup at the Wolfgang Puck Bistro for our anniversary, I decided to try to make one at home. The peeling and cutting took a bit, and that squash was difficult, but after that it was super easy. We all liked it, even Brenden, and it went really well with grilled cheese when we reheated it. Enjoy!
Butternut Squash and Apple Soup
1 small butternut squash, halved and seeded (16 ounces)
3 medium green apples, peeled cored, and coarsely chopped (3 cups)
2 10 3/4 ounce cans condensed chicken broth
1 1/2 cups water
3 slices white bread, torn into pieces
1 medium onion, chopped (1/2) cup
1 teaspoon salt
1/4 teaspoon rosemary, crushed
1/4 teaspoon dried marjoram, crushed
1/3 teaspoon freshly ground pepper
1/4 cup whipping cream
(I didn't have rosemary or marjoram. I looked up substitutions and decided to use oregano and thyme.)
- Peel and cut up squash. In 4-quart Dutch oven, combine the squash, apples, condensed chicken broth, water, bread, onion, salt, rosemary, marjoram and pepper. Bring to boiling.
- Reduce heat and simmer, uncovered, for 45 minutes.
- Turn one-fourth of the soup mixture into a blender container, and blend until smooth. Set aside.
- Repeat with the remaining mixture, one-fourth at a time.
- Return all of the soup to the Dutch oven and bring to boiling.
- Reduce heat to simmering and stir in cream.