"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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