Apple And Butternut Squash Soup - cooking recipe

Ingredients

1 lb. butternut squash
3 tart apples
1 medium onion
1/4 tsp. rosemary
1/4 tsp. marjoram
6 to 7 c. chicken broth
1 tsp. salt
1/4 tsp. fresh ground pepper
1/2 c. heavy cream
1 Tbsp. butter
1 medium onion, minced
1/2 tsp. thyme
16 oz. tomatoes (including juice), chopped
2 garlic cloves, minced
2 c. beef broth (or more)
2 c. cooked chickpeas (drained if in can and rinsed)
1/2 c. small pasta, cooked
ground pepper
1/4 c. grated Parmesan

Preparation

Melt butter; cook onion with thyme for 5 minutes.
Add tomatoes, juice and garlic.
Simmer for 15 minutes.
Add broth and chickpeas.
Simmer for another 15 minutes.
Add cooked pasta and pepper.
Cook until warm.
Serve with Parmesan cheese on top.