Butternut Squash and Apple Soup
A sweet and savory, herb-seasoned butternut and apple soup.
2 butternut squash, peeled and diced
2 apples, peeled, cored and chopped
1 onion, chopped
1/8 teaspoon dried rosemary
1/8 teaspoon dried marjoram
1/2 teaspoon salt
2 teaspoons packed brown sugar
1/4 teaspoon white pepper
4 cups chicken broth
4 tablespoons butter
2 tablespoons all-purpose flour
2 large egg yolks
1 1/2 cups half-and-half (light cream)
- Combine diced butternut squash, chopped baking apples, chopped onion, rosemary, marjoram, salt, brown sugar, white pepper, and chicken broth in a large kettle. Bring to a boil, reduce the heat, and simmer for 1 hour.
- Remove the solids and purée in an electric blender until smooth. Return to the kettle.
- In a saucepan, melt butter and stir in flour slowly. Stir well and bring to a boil; add a little of the hot soup, mix well, then return all to the soup.
- Beat together egg yolks and half-and-half (light cream). Add a little of the hot soup, then return all to the kettle. Heat through, but do not boil.
Makes 6 servings.