Winter Squash and Apple Soup
- 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
- 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.
- 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.
- In batches, puree the soup in a blender or food processor until smooth.
- 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.)
- Reheat over medium heat, stirring frequently. Serve hot, garnished with parsley.