Butternut Squash and Granny Apple Soup
1 butternut squash
3 green granny apples peeled and chopped
1 onion chopped
1/4 tsp. rosemary
1 tsp salt
1/4 tsp pepper
5 cups vegetable or chicken broth
Heavy cream, chopped fresh parsley (optional garnishes)
Peel squash, seed, wash and cut into chunk pieces. Put squash, apples, onions, rosemary, salt and pepper, broth in a large pot or saucepan. Bring to boil then simmer uncovered for 45 – 60 minutes.
Puree the soup in a blender, and return the mixture to the pot and bring just to boiling point. Now, it is ready to serve. Serve with heavy cream and sprinkle a little bit of chopped fresh parsley. Enjoy!
Adapted from Edens Organics
|