Creamy Butternut Squash and Apple Soup

A light creamy soup that will serve as a delectable first course.

Ingredients

1 (1 pound) butternut squash
3 (14.5 ounce) cans chicken broth
3 1/2 cups water
3 Granny Smith apples, peeled, cored and chopped
1/2 cup onion, chopped
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram
2 tablespoons GOLDEN BLOSSOM HONEY
2 slices white bread, crusts removed, bread cut into 1-inch chunks
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup heavy cream
1/4 cup fresh chives, chopped

Directions

Scrub outside of squash with warm water. Cut in half lengthwise. Remove seeds. Place halves of squash in a large pot. Add remaining ingredients except heavy cream and chives. Bring to a boil. Lower heat and simmer uncovered for 45 minutes.

Using tongs, remove butternut squash halves and scoop out the pulp. Add pulp to soup and discard the peel. Puree soup in batches in a blender. Return to saucepan, stir in cream. Heat soup, do not boil.

Serve topped with some fresh chives.

Serves: 8


golden blossom honey product