Creamy Butternut or Pumpkin Apple Soup

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Creamy Butternut or Pumpkin Apple Soup

 

 

1 butternut squash about 1 lb. * see notes

3 tart green apples, peeled, cored and

chopped

1 medium onion, chopped

1/4 teaspoon dried rosemary

1/4

teaspoon dried marjoram

6 cups vegetable broth

3-1/2 cups

water

2 slices white bread

1 teaspoon salt

1/4 teaspoon pepper

1/4

cup heavy cream or Silk soy creamer

chopped fresh parsley

 

Cut the butternut squash in half and scoop out the seeds. In a large saucepan

combine all ingredients, except cream and parsley. Bring to a boil, simmer,

uncovered for 45 minutes. Remove butternut squash and scoop out the pulp.

Discard the peel and add the pulp to the soup. Puree with a blender until

mixture is and smooth (if you do not have a hand blender, you can do

this in a regular blender in several batches). Return soup to saucepan and bring

to a boil. Just before serving, stir in the cream. Serve hot and garnish each

serving with chopped parsley. 

NOTE- or use a few cups  like 2 cuos of canned pumplin