Autumn Squash Soup Recipe - by egourmetstore

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Autumn Squash Soup

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :247

Ingrediants

1 small butternut squash
2 slices white bread -- cubed
2 green apples
1 teaspoon salt
1 medium onion -- chopped
1/4 teaspoon pepper
1 pinch rosemary
2 egg yolks
pinch of marjoram
1/4 cup heavy cream
1 quart chicken stock

Preparation

Use a small butternut squash, approximately 1 pound unpeeled, cut in half and seeded. Green apples should be peeled, cored and chopped.

Combine squash, apples, onions, herbs, chicken stock, bread cubes, salt and pepper in heavy sauce pan. Bring to a boil and simmer uncovered 30-45 minutes.

Scoop out flesh of squash and discard the skins. Return pulp to sauce pan.

Puree the bisque in a blender until smooth. Return to sauce pan.

In a small bowl, beat egg yolks and cream together. Beat in a small amount of the hot bisque, then return to the saucepan. Heat but do not boil.