It’s October! The smell of apples is in the air, and the leaves are setting the hillsides aflame. This recipe combines two fall favorites and is perfect for warming up on a chilly evening.
Yield- 2 1/2 quarts
4 cups butternut, acorn, or Hubbard squash, seeded, peeled, and cubed
3 cups chopped green apples
3 1/4 cups vegetable broth
1/2 cup chopped onion
1 tsp. salt
1/4 tsp. dried rosemary, crushed
1/4 tsp. dried marjoram, crushed
1/8 tsp. ground black pepper
1/2-3/4 cup apple cider
2 Tbsp. fresh minced parsley
In a soup pot, combine everything but the parsley. Bring to a boil, reduce heat and simmer for 45 minutes. In 4 or 5 batches, put soup through a blender, then return to soup pot and bring again to a boil. Turn off heat, add parsley and serve.