This recipe has been shared frequently in our family. Unfortunately, I can’t credit the originator since all that I remember is that it comes from a fine restaurant in New York City.
1 small butternut squash (about 1 pound), peeled, chopped & seeded
3 tart apples, peeled, chopped & seeded
1 medium onion, peeled and chopped
¼ tsp rosemary
¼ tsp marjoram (or oregano)
2 quarts of chicken broth
2 slices white bread
To Finish – ¼ cup heavy cream, 1 Tbsp. chopped parsley for garnish
Combine all except cream & parsley. Bring to a boil, reduce heat and simmer, uncovered about 45 minutes.
Puree in blender (or use immersion blender).
Add cream before serving, garnish with parsley.