A delightful and creamy soup combining the sweetness of butternut squash with the tartness of green apples, perfect for a cozy meal.
Cut the butternut squash in half, remove the seeds, and peel it.
Use a sharp knife to make peeling and cutting the squash easier.
Peel, core, and chop the apples into chunks.
Choose tart apples for a balanced flavor.
Peel and chop the onion into pieces.
Chop the onion evenly for consistent cooking.
In a heavy saucepan, combine the squash, apples, onion, rosemary, marjoram, chicken broth, and water.
Ensure the ingredients are submerged in the liquid for even cooking.
Bring the mixture to a boil, then reduce the heat and simmer for 45 minutes.
Stir occasionally to prevent sticking.
Blend the soup in batches until smooth.
Do not overfill the blender to avoid spills.
Return the soup to the saucepan, bring it to a gentle boil, and then reduce the heat.
Taste and adjust seasoning if needed.
Stir in the heavy cream just before serving.
Add the cream slowly while stirring to prevent curdling.
Serve hot with a sprinkle of fresh parsley on top.
Garnish just before serving for a fresh look.
Continue in our app for the best experience
