Recipe ingredients
- 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
Recipe method
- 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.
Other soup recipes:
Butternut squash bisque recipe
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