butternut squash soup

Butternut Squash Soup
6 to 8 servings.

1 med. butternut squash (approximately 1 lb.)
3 tart green apples, peeled & coarsely chopped
1 med. onion, peeled & chopped
1/4 tsp. rosemary OR marjoram
1 tsp. salt1/4 tsp. pepper
3 (10 1/2 oz.) cans chicken broth
2 soup cans water
1/4 c. heavy cream, half & half or milk
Chopped fresh parsley (garnish)

Peel squash and seed. Cut into chunks. Combine squash with apples, onions, rosemary, salt and pepper, broth and water in large heavy saucepan. Bring to 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. Can be made 2 days in advance and reheated.


Fall is here and in France different pumpkins and squashes are getting more and more popular. On Sunday I bought a "booternoot squash" at the market and decided to give this soup a try. I modified a few things (I baked the squash with onions and a bit of butter) beforehand insead of cooking it all together, but I think in the end the result is the same. I hadn't planned on making a butternut squash-apple soup but when I did a search on the web it seemed to be a popular mix so I decided to give it a try. Yum. i really like the two flavors together and it is a creamy warm soup to have on a fall day. Especially today when accompanied by a slice of camembert and a glass of cranberry juice :-) How Franco-American am I??