Butternut Squash Soup


	Butternut Squash Soup



	Ingredients -

	1 medium Butternut Squash (approx. 1 lb.) 3 tart Green Apples, peeled and coarsely chopped 1 medium Onion, peeled and chopped 1/4 teaspoon Rosemary or Marjoram (optional) 1 teaspoon Salt 1/4 teaspoon Pepper 3 (10 1/2 ounces each) cans Chicken Broth 2 soup cans of Water 1/4 cups Heavy Cream or Half-and-Half chopped Fresh Parsley for garnish

	Preparation:
	Peel squash and seed it; cut into chunks. Combine squash with apples, onions, rosemary, salt, pepper, broth and water in a large heavy saucepan. Bring to a boil and simmer, uncovered, for 45 minutes. Puree soup in blender or food processor. Return mixture to saucepan and bring just to boiling point, then reduce heat. Before serving, add cream. Serve hot, with chopped fresh parsley sprinkled on top.