• 1medium buttercup, butternut, red kuri, or a small Baby Blue Hubbard squash
  • 4tart green apples, peeled, cored, and chopped
  • 4cupschicken or vegetable broth
  • 1cupfresh bread crumbs
  • 1onion, chopped
  • 1tspdried rosemary
  • 1/2tspdried marjoram
  • salt and freshly ground black pepper
  • fresh parsley, minced, to garnish
  1. Cut the squash into several pieces. Remove the seeds and fibers and discard. Boil the squash in water to cover until completely tender, about 1 hour. Drain and peel, or scrape away the flesh from the skins. Discard the skins.
  2. Combine the squash, apples, broth, bread crumbs, onion, rosemary, and marjoram in a large saucepan. Bring to a boil, then reduce the heat and simmer until the squash is tender, about 20 minutes.
  3. In batches, puree the soup in a blender or food processor until smooth.
  4. Season the soup with salt and pepper to taste. Cover and refrigerate. (The soup can be frozen at this state. Thaw overnight in the refrigerator.)
  5. Reheat over medium heat, stirring frequently. Serve hot, garnished with parsley.
print recipe
Learn more about Nutrition Services at The UVM Medical Center. Get more recipes and ideas for healthy living on our Pinterest page!

Subscribe to Our Blog


This entry was posted in . Bookmark the permalink.