Butternut Squash Soup

Subject: Butternut Squash Soup Tue Nov 11, 2008 7:56 pm

6 cups (about 3 lbs) butternut squash

1 tart green apple, peeled and coarsely chopped

1 cup chopped onion

4-1/2 cups chicken broth

1 tsp salt

1/4 tsp pepper

1/4 cup heavy cream or half and half

Chopped fresh parsley for garnish

Peel squash and seed it

Cut into chunks

Combine squash, apple, onion, chicken broth, salt and pepper

Bring to a boil and simmer, uncovered 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

Makes 2 quarts

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