Bisque Of Butternut Squash With Apple Recipe

• 1 lb Butternut squash, unpeeled, cut in half, and seeded
• 1 x Tart green apples, peeled, cored, and, coarsely minced
• 1 med Onion, coarsely minced
• 1 pch Rosemary
• 1 pch Marjoram
• 1 quart Chicken stock
• 1 slc White bread, trimmed and cubed
• 1 1/2 tsp Salt
• 1/4 tsp Pepper
• 2 x Egg yolks
• 1/4 c. Heavy cream

1. Hi!
2. In response to K.D.D.
3. who wanted a butternut squash soup, I got this has long been a Thanksgiving favorite.
4. I make my own stock and I substitute Coffee Rich or possibly Farm Rich with no loss of texture or possibly flavor.
5. You could also substitute butternut squash for pumpkin in any pumpkin soup recipe.
6. Enjoy!
7. Paula
8. Combine the squash halves, apples, onion, herbs, stock, bread cubes, salt, and pepper in a large heavy saucepan.
9. Bring to a boil and simmer uncovered for about 45 min, or possibly till the vegetables are soft.
10. Scoop the flesh of the squash out, throw away the skins, and return the pulp to the soup.
11. Puree the soup in the blender or possibly food processor till smooth.
12. You will probably have twoo blender loads.
13. Return the pureeed soup to the saucepan.
14. In a small bowl, beat the egg yolks and cream together.
15. Beat in a little of the warm soup, then stir back into the saucepan.
16. Heat but don't boil, and serve immediately.

butternut squash, green apples, onion, rosemary, chicken, white bread, salt, pepper, egg yolks, heavy cream

Taken from cookeatshare.com/recipes/bisque-of-butternut-squash-with-apple-84878 (may not work)