Butternut Squash and Apple Soup

I just finished a pot of butternut squash and apple soup and it turned out great! It's based on a recipe from an old cookbook, but I modified the recipe to make it healthier (the original recipe called for heavy cream and egg yolks). Honestly, it's still just as delicous.

1 32-oz package butternut squash from the produce section, already peeled and cut

2 tart apples, peeled and chopped

1 medium onion, peeled and chopped

1 28-oz carton chicken broth (you could use veggie broth)

3 slices white whole wheat bread, crusts removed, cubed

1/2 tsp dried crushed rosemary

1/2 tsp dried marjoram

1/2 tsp salt

1/4 tsp herbs de province

1/8 tsp black pepper

Put everything in a big pot and bring to a boil. Reduce heat and simmer 35 minutes. Remove from heat and cool slightly. Use a hand blender to blend soup until smooth. That's it. YUM!

I just finished a pot of butternut squash and apple soup and it turned out great! It's based on a recipe from an old cookbook, but I modified the recipe to make it healthier (the original recipe called for heavy cream and egg yolks). Honestly, it's still just as delicous.

1 32-oz package butternut squash from the produce section, already peeled and cut

2 tart apples, peeled and chopped

1 medium onion, peeled and chopped

1 28-oz carton chicken broth (you could use veggie broth)

3 slices white whole wheat bread, crusts removed, cubed

1/2 tsp dried crushed rosemary

1/2 tsp dried marjoram

1/2 tsp salt

1/4 tsp herbs de province

1/8 tsp black pepper

Put everything in a big pot and bring to a boil. Reduce heat and simmer 35 minutes. Remove from heat and cool slightly. Use a hand blender to blend soup until smooth. That's it. YUM!