Apple and Squash Soup

I mentioned last week that we went to an apple orchard and ever since I’ve been trying out new apple recipes. After all, I have to do something with all these yummy fruits and there’s just so many we can eat plain. Today I tried this apple squash soup and boy was it good. We just got through eating dinner which was the soup along with some simple muffins. Filling and good…perfect for a cool fall day.

Apples and Squash Soup

Ingredients:

3 (14 ounce) cans chicken broth
3 cups water
1 butternut squash, cut in half and seeded
3 green apples, peeled, cored and diced
1 onion, diced
1/4 teaspoon rosemary
1/4 teaspoon marjoram
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup heavy cream

Instructions:

Pour the water and the broth into a large soup pot. Place the squash, apples and onion into the broth. Sprinkle in the rosemary, marjoram, salt and pepper. Stir to combine the ingredients together. Place the pot of medium high heat. Bring the mixture to a complete boil. Turn the heat to medium and cook uncovered for 50 minutes. With a slotted spoon remove the squash from the soup. Take the pulp out of the peel. Place the pulp back into the soup. Puree the soup in small batches in the blender until it reaches a smooth consistency. Place the soup back into the soup pot. Place the pot back over medium high heat and return it to a rolling boil. Once boiling well remove from the heat and stir in the heavy cream. Serve warm after garnishing with fresh parsley.