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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


  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.

Serves 6.


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