“This soup swings both ways-hot or cold. Either way it's lovely. Great as a first course or as a main meal soup with a salad and hot bread.”
READY IN:
1hr 50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large stockpot mix together the squash, apples, onions, breadcrumbs, stock, salt, rosemary, oregano and pepper.
  2. Bring to a boil, reduce heat and simmer for 90 minutes, stirring often.
  3. Puree until smooth in a food processor or hand held blender.
  4. If using a food processor return to pan and whisk in cream.
  5. Adjust seasonings and reheat or chill and serve cold.

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