Recipe - Butternut Squash Bisque With Apple

1 pound Butternut squash; unpeeled,
seeded, quartered
2 Green apples; Granny Smiths
are great
1 md Onion; coarsely chopped
1/8 teaspoon Marjoram
1/8 teaspoon Rosemary
1 qt Chicken stock
2 sl White bread trimmed of crust
and cubed; or substitute a
small potato cut into small
cubes because it is used
only to thicken the soup
Salt and pepper to taste
One fourth cup Heavy cream or plain yogurt;
optional
Freshly grated nutmeg to
taste

http://www.foodstop.com

Combine all ingredients except optional cream and bring to a boil, then
allow to simmer uncovered for 45 min, or until squash is tender. Season.

Scoop the flesh out of the squash and discard the skin. Return the squash
pulp to the soup and puree until smooth. Keep hot over low heat until
serving.

Serve soup in bowls and pour 2 Tb cream on top or substitute 1 Tb plain
yogurt. Sprinkle with fresh grated nutmeg.

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Nov 24, 98,
converted by MM_Buster v2.0l.