1 small butternut squash, peeled
2 green apples, peeled, cored and chopped
1 medium onion, chopped
Pinch of rosemary
Pinch of marjoram
1 quart chicken stock
2 slices white bread, trimmed
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 egg yolks
1/4 cup heavy cream
Combine squash, apples, onion, herbs, stock, bread, salt and pepper in heavy pot. Bring to a boil and simmer uncovered 30 to 45 minutes.
Puree in food processor until smooth. Return pureed soup to pot.
In a small bowl, beat egg yolks and cream together. Beat in a little of the hot soup, then stir back into soup pot. Heat, but do not boil.
Serves 4 to 6.