Butternut Squash Soup
Ian Gregory, Farmbytes, www.farmbytes.com

This flavorful fall soup can be served hot or cold and also freezes well. Serves 12, generously.

3 medium butternut squash, seeded and peeled in 1 inch cubes
3 medium yellow onions, peeled and diced
3 stalks celery, diced
8 green apples, cored and diced
3 sprigs of fresh rosemary
1 1/4 teaspoon dried marjoram
1/2 cup brown sugar (or to taste)
1 gallon water
salt and pepper to taste

Prepare a herb bag by wrapping the rosemary and marjoram is cheese cloth. Set aside. Sauté onions and celery until tender. Then add water, squash, apples, herbs, seasonings and sugar. Bring to a boil.

Turn heat down and simmer, stirring occasionally, until the squash is tender, about 45 minuetes. Remove from heat. Remove the herb bag. Puree in a blender of food processor until smooth.

Note: Marjoram can be difficult to find and may be omitted. If fresh rosemary is not available, substitute 2 teaspoons of dried rosemary leaves. For a creamier soup, decrease the water by 2 cups. Add 2 cups of heavy cream when the soup is pureed.

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