Recipe for cooking butternut squash bisque

Soups for Salads :: Chowders and Bisques

Butternut Squash Bisque

1 sm. squash (1 lb.) peeled, cut up and
    seeded or 1 (10 oz.) pkg. frozen squash
2 tart apples, peeled, cored and coarsely chopped
1 med. yellow onion, peeled and coarsely chopped
1 pin. rosemary
1 pin. marjoram
4 C. chicken broth
2 thick slices French bread, trimmed and cubed
Salt and ground pepper
2 egg yolks
1/4 C. heavy cream

Mix together all ingredients, except yolks and cream, in a lrg. saucepan. Bring to boil, reduce heat and simmer until the vegetables are soft, 35 to 45 min.

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

Servings 6.