Butternut Squash Bisque 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

DirectionsCombine 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. Purée 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.