Butternut Squash and Apple Bisque
| ·4 cups... Flour... |
Ingredients
1 sm. butternut squash peeled and chopped
3 apples peeled and chopped
1/4 tsp. dried rosemary or 1 sprig fresh rosemary
1/4 tsp. dried marjoram or 1 sprig fresh marjoram
3 cans chicken broth or veg. broth
1/4 tsp. pepper
Chopped fresh parsley
1 med. onion chopped
2 cans water
1 tsp. salt
1/4 c. heavy cream
Directions
Cut the butternut squash in half and scoop out the seeds, chop remaining. Peel, core and chop the apples. In a large saucepan combine all ingredients, except cream and parsley. Bring to a boil, simmer, uncovered for 45 minutes. Puree in blender until smooth. Do this in several batches. Return mixture to saucepan and bring to a boil. Just before serving, mix in the cream. Serve hot and garnish each serving with chopped parsley, bell pepper strips and orange peels if desired.
