"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Apple Squash Soup (Wisconsin) Recipe

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This recipe for Apple Squash Soup (Wisconsin), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Thursday, February 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 butternut squash (approx. 1 lb.), 3 tart green apples (Granny Smith) peeled cored and coarsely chopped, 1 medium onion coarsely chopped, 1/4 tsp. rosemary, 1/4 tsp. marjoram, 3 cans condensed chicken broth, 2 cans water, 2 slices white bread, salt/pepper to taste, 1/4 c. heavy cream, 1 T. fresh parsley chopped (for garnish).

Directions:
Directions:
Cut squash in half, peel, seed, and cut into chunks. In large, heavy saucepan, combine squash, apples, onion, herbs, broth, water, bread, salt, and pepper. Bring to boil and simmer uncovered for 45 minutes. Puree mixture in blender 2 c. at a time until smooth. Return pureed soup to saucepan, bring to a boil, and reduce heat until ready to serve. Just before serving, blend in cream. Garnish each bowl with the chopped parsley.

Personal Notes:
Personal Notes:
This recipe is from the book, "Foods That Made Wisconsin Famous", representing Iowa county. That was the home of the Kieffer, Gevelinger, McGraw and Laverty relatives when they came to this country.

 

 

 

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