Recipe: Butternut Squash Soup

Butternut Squash Soup
rec.food.recipes/Robyn Walton/1995

1 medium butternut squash
3 tart green apples, peeled and coarsely chopped
1 medium onion, chopped
1/4 tsp. rosemary or marjoram, optional
1 tsp. salt
1/4 tsp. pepper
3 cans chicken broth, 10 oz. each
2 soup cans water
1/4 cup heavy cream or half and half
Chopped fresh parsley for garnish

Peel squash and seed it. Cut into chunks. Combine all ingredients, except cream. Bring to boil and simmer uncovered 45 minutes.

Puree soup in blender. Return mixture to sauce pan and bring to boiling point. Reduce heat. Before serving add cream and sprinkle with parsley.