Nothing could be more American than pumpkin in the fall, but butternut squash is also native American and has been a popular fall vegetable since its development in Waltham, Mass., years ago.
A favorite recipe combines the squash with apple, but the soup is just as good and just as American when made with pumpkin, using the same amount of pureed or mashed pumpkin meat and adding a dash of nutmeg. Butternut and Apple Soup 1 medium butternut squash (about 1 pound) 3 tart green apples, peeled, grated 1 medium onion, peeled, chopped 1/4 teaspoon rosemary 1/4 teaspoon marjoram 3 cans (101/2-ounce) chicken broth 2 soup cans water 2 slices white bread 1 teaspoon salt, or to taste 1/4 teaspoon pepper 1/4 cup heavy cream or half-and-half
Chopped parsley for garnish
Cut squash in half and seed. Combine with apples, onions, and other ingredients except cream and parsley in heavy saucepan and bring to boil and simmer uncovered 45 minutes.
Scoop out flesh of squash and discard skin, then return pulp to soup and puree all in blender or food mill until smooth.
Return to saucepan and bring just to the boil, then reduce heat. Before serving, add cream and serve hot with a sprinkle of freshly chopped parsley on top.