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| Butternut Squash Soup |
2 tart green apples, peeled, cored & cubed
1 med. onion
1 sprig fresh rosemary (wrapped in cheese cloth)
1 sprig fresh marjoram (wrapped in cheese cloth) or 1/4 tsp. each dried
1/8 tsp. cardamom
1/2 tsp. salt
1/4 tsp. white pepper
1 tsp. honey
6 c. chicken broth
1/2 c. heavy cream, plus some for garnish
Optional garnish: rosemary sprig and/or chopped walnuts
Combine all ingredients except heavy cream in a large pot over medium high heat until it starts to become active, then reduce heat and simmer covered for approximately 45 minutes. When everything is soft and easily broken down, add the heavy cream. Puree further in food processor or blender. May need to be reheated. This soup is great hot or cold. Serve with a decorative swizzle of heavy cream and optional garnish of fresh rosemary sprig and/or chopped walnuts.
More Recipes: Cinnamon Muffins
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