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1 med. butternut squash
3 tart green apples, peeled and coarsely chopped
1 med. onion, chopped
1/4 tsp. rosemary (fresh)
1 tsp. salt
1/4 tsp. pepper
30 oz chicken stock (please make your own stocks)
More stock (add more stock to this the soup out to how thick you want it)
1/4 c. manufacturing cream
Chopped fresh parsley for garnish

Peel squash and seed it. Cut into chunks. Combine all ingredients, except cream. Bring to boil and simmer uncovered 45 minutes. Puree' soup in blender. Return mixture to sauce pan and bring to boiling point. Reduce heat. Before serving add cream and sprinkle with parsley.

I also put a line of cream on the top of the soup as I plate it.
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