Categories: Soups

Ingredients

• 2 medium butternt squash
• 4 tart green apples, peeled and coarsley chopped
• 4 whole carrots
• 2 medium onions, chopped
• 1/2 tsp. rosemary
• 1/2 tsp. marjoram
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 cup sugar
• 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

Directions

1. Peel squash and seed it. Cut into chunks. Combine all ingredients except cream. Bring to a boil and simmer, uncovered for 45 minutes. Puree soup in blender. Return mixture to saucepan and bring to boiling point. Reduce heat. Before serving, add cream and sprinkle with parsley.

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