Butternut Squash Bisque

1 small squash (1 pound) peeled, cut up and
    seeded or 1 (10 ounce) package frozen squash
2 tart apples, peeled, cored and coarsely chopped
1 medium yellow onion, peeled and coarsely chopped
1 pinch rosemary
1 pinch marjoram
4 cups chicken broth
2 thick slices French bread, trimmed and cubed
Salt and ground pepper
2 egg yolks
1/4 cup heavy cream

Combine all ingredients, except yolks and cream, in a large saucepan. Bring to boil, reduce heat and simmer until the vegetables are soft, 35 to 45 minutes.

Purée the vegetables, a small amount at a time. Beat yolks and cream together. Beat in a little of the hot soup. Combine the vegetables and cream mixture. Bring to a boil, but DO NOT boil. Garnish with additional diced apples.

Serves 6.

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