BROWSE THE COLGIN COOKBOOK

BUTTERNUT SQUASH SOUP

Number of Servings: serves 8

Ingredients:
1 lb. butternut squash
3 green apples, peeled and chopped
1 medium white onion
2 cans (14.5oz.) chicken broth
2 soup cans of water
½ cup heavy cream
¼ teaspoon marjoram
¼ teaspoon ground ginger
1/8 teaspoon COLGIN WORCESTERSHIRE SAUCE

Instructions:
Peel squash and seed it; cut into small slices. In large saucepan combine broth and water bring to boil. Add squash, apples, onions, ginger, marjoram and Worcestershire. Simmer on low heat 45-50 minutes. Puree soup in food processor. Return soup to saucepan, simmer 5 minutes and add cream. Serve hot.