Mary's Squash Soup

Created by dilangeland, Monday, 15 October 2007

Description

This recipe comes from our great friend Mary DeFlaun, who serves it to her family at Thanksgiving every year. This soup is incredibly easy to make and a great start to a rich, fall meal.

Ingredients

At a glance

Region

Cape Cod (Massachusetts)

Main Ingredient

Pumpkin

Cuisine

American

Difficulty

Very Easy

Ingredients:

1 lb butternut squash, peeled, seeded and coarsely chopped

3 tart green apples, peeled, cored and coarsely chopped

1 medium onion, peeled and coarsely chopped

1/4 tsp fresh rosemary

1/4 tsp fresh marjoram

5 cups chicken broth, homemade is best

2 cups water

2 slices white bread

salt & pepper to taste

1/4 cup heavy cream

1 Tbsp fresh parsley, chopped

Methods/steps

Method:

Combine all ingredients, except heavy cream and parsley in a saucepan and bring to a boil. Simmer uncovered for 45 minutes. Puree in a blender, filling it only 1/4 full each time. Return to saucepan and return to boil. Reduce heat and add heavy cream. Sprinkle with fresh parsley.

Additional Tips

Tracy’s Wine Recommendation: This is a lighter version of a traditional squash soup, and was also a little less sweet than some I've had before. We paired it with a California-made but French-inspired white blend, which played off the flavors quite nicely. Try: 2005 Pine Ridge Chenin Blanc/Viognier (California) $13.99.

Reviews

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