Butternut Squash Bisque

Yield: 6 servings

Ingredients

• 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

Instructions

1. 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.
2. Puree the vegetables, a small amount at a time.
3. Beat yolks and cream together. Beat in a little of the hot soup.
4. Combine the vegetables and cream mixture. Bring to a boil, but DO NOT boil.
5. Garnish with additional diced apples.