BUTTERNUT SQUASH SOUP

Butternut Squash Soup

2 lb butternut squash, peeled, seeded, and coarsely chopped

• 2 lb golden delicious apples, peeled, cored and chopped
• 2 c finely chopped onion
• 3/4 c fresh breadcrumbs, optional
• 7 1/2 c chicken stock
• 1 1/2 tsp. salt
• 1 tsp. rosemary
• 1 tsp. oregano
• 3/4 tsp. pepper
• 1 1/2 c heavy cream, optional

INSTRUCTIONS

1. Mix squash, apples, onion, breadcrumbs, stock, salt, rosemary, oregano, and pepper in a large pan or pot.
2. Simmer 1.5 hours or until squash and apples are very soft.
3. Puree and, if desired, whisk in heavy cream.