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.
Puree 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.