Bisque Of Butternut Squash And Apple

• 6 c. chicken stock
• 1 large butternut squash peeled and cubed
• 2 medium size tart green apples, peeled, cored and chopped
• 1 medium onion chopped
• 1 1/2 tsp. sugar
• 1 tsp. salt
• 2 Tbsp. butter
• 2 Tbsp. flour
• 2 Tbsp. dry sherry
• 2 egg yolks room temp.
• 1/2 c. whipping cream
• Pinch of dry rosemary
• Ground pepper

1. Combine stock, squash, apples, onions, sugar, salt, rosemary and pepper in heavy large pot.
2. Bring to a boil.
3. Reduce heat and simmer until squash is tender.
4. Puree squash mixture in blender or processor until smooth.
5. Return to pot and bring to a boil.
6. Melt butter in another heavy large saucepan over med. low heat.
7. Whisk in flour and cook 3 minutes.
8. Whisk in squash puree.
9. Simmer 3- 5 minutes.
10. Mix in sherry.
11. Beat egg yolks and cream in a small bowl. Blend in some of the hot soup into egg mixture to temper, then mix back into soup.
12. Rewarm if necessary.
13. Do not boil.

chicken stock, butternut squash, green apples, onion, sugar, salt, butter, flour, sherry, egg yolks, whipping cream, rosemary, ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20256 (may not work)