Autumn Squash Recipe

• 1 sm Butternut squash
• 2 slc cubed white bread
• 2 x Green apples
• 1 tsp Salt
• 1 med Onion, minced
• 1/4 tsp Pepper
• 1 pch Rosemary
• 2 x Egg yolks
• 1 pch Marjoram
• 1/4 c. Heavy cream
• 1 quart Chicken stock

1. Use a small butternut squash, approximately 1 lb unpeeled,cut in half and seeded.
2. Green apples should be peeled, cored and minced.
3. Combine squash, apples, onions, herbs, chicken stock, breadcubes, salt and pepper in heavy sauce pan.
4. Bring to a boil and simmer uncovered 30-45 min.
5. Scoop out flesh of squash and throw away the skins.
6. Return pulp to sauce pan.
7. Puree the bisquein a blender till smooth.
8. Return to sauce pan.
9. In a smallbowl, beat egg yolks and cream together.
10. Beat in a small amountof the warm bisque, then return to the saucepan.
11. Heat but do notboil.

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

Taken from cookeatshare.com/recipes/autumn-squash-72245 (may not work)