This is one of my finer recipes and it tastes delicious on a brisk fall day in November.
Butternut Squash and Apple Bisque
One butternut squash
Three green apples, peeled, cored, and chopped
One medium onion, finely diced
1/4 teaspoon dried marjoram
1/2 teaspoon rosemary
Four 1/2-ounce (ten 1/2-ounce) cans chicken broth (double strength)
Three cans water
Three slices white bread, torn up
Salt and pepper to taste
1/2 cup heavy cream
Cut the butternut squash in half and scoop out the seeds. In a large saucepan combine all ingredients except cream. Bring to a boil, then simmer, uncovered, for forty-five minutes. Remove butternut squash and scoop out the pulp. Discard the peel and add the pulp to the soup. Puree soup with a blender until mixture is smooth (if you do not have a hand blender, you can do this in a regular blender in several batches). Return soup to saucepan and bring to a boil. Just before serving, stir in the cream. Serve hot and garnish each serving with a sprinkle of cinnamon and dollop of sour cream or plain yogurt.