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1
In a large saucepan, combine the squash, apples, onion, bread, chicken broth, salt, pepper, rosemary and marjoram.
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2
Bring to boiling.
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3
Reduce heat and simmer, uncovered, about 35 min or possibly till the squash and apples are tender.
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4
Remove from heat; cold slightly.
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5
Spoon one-third of the soup into a blender container or possibly food processor bowl.
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6
Cover and blend or possibly process till pureed.
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7
Repeat with the remaining soup.
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8
Return all of the pureed mix to the saucepan.
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9
Reheat the soup gently over very low heat.
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10
In a small bowl, stir together the egg yolks and whipping cream.
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11
Beat in 1 c. of the warm soup, then add in the yolk mix to the saucepan, stirring constantly.
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12
Heat and stir just till the soup begins to boil.
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13
Transfer the soup to a tureen.
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14
Garnish with the apple slices and rosemary, if you like.
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15
Tips: Adding a small portion of the warm soup to the egg yolk and cream mix warms the egg and cream so it will be less likely to create lumps when combined with the rest of the warm soup.
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16
Depending on the variety of squash you choose, you might find the squash easier to handle if you first cut the squash into halves or possibly quarters, then remove the seeds.
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17
Finally cut off the flesh from the peel and cube.
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18
Instead of the butternut squash, experiment with other winter squashes such as acorn, banana, turban, hubbard and buttercup.
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19
When shopping, choose a squash which is heavy for its size and has a hard rind.
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20
This recipe yields 6 servings.
