Recipe for Butternut Squash and Apple Soup 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1 x Butternut, (16 oz) squash, halved and seeded
3 med Green apples, peeled, cored, and coarsely chopped
2 can (10 1/2 oz) condensed chicken broth
1/2 cup Water
3 slc White bread, torn in pieces
1 med Onion, chopped, (1/2 cup)
1 tsp Salt
1/8 tsp Dried rosemary
1/8 tsp Dried marjoram
1/4 cup Whipping cream, (I use liquid Coffee Mate to keep meat & dairy separate)
Instructions:
Instructions: (Better Homes & Gardens)

Peel and cut up squash. Remove seeds. In 4-quart Dutch oven, combine the squash, apples, chicken broth, water, bread, onion, salt, pepper, rosemary, and marjoram. Bring to boiling. Reduce heat; simmer, uncovered, for 45 minutes. Place 1/4 of the soup mixture in blender container. Cover; blend till smooth. Pour into a large bowl. Repeat 3 times. Return all soup to Dutch oven. Bring to boiling. Reduce heat to simmering. Stir in cream.

Serve garnished with snipped parsley.

Makes 6 to 8 servings.

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