APPLE AND BUTTERNUT SQUASH BISQUE

By ROBandSEAN

Ingredients

• 1 1/2 lbs. butternut squash, peeled and seeded
• 2 Granny Smith apples, peeled and chopped
• 1 onion, coarsely chopped
• Pinch of rosemary and majoram
• 1/2 tsp. salt
• 2 tsps. brown sugar
• 1/4 tsp. white pepper
• 1 quart chicken stock
• 4 Tbsps. butter
• 2 Tbsps. flour
• 2 egg yolks
• 1 1/2 cups half and half
• .

Details

Servings 4

Preparation

Step 1

Combine squash, apples, onions, herbs, salt, pepper, sugar, and chicken stock. Bring to a boil and simmer about 45 minutes. Puree mixture in blender or processor. Melt butter, add flour and stir until smooth. Add pureed mixture to the melted butter and flour a little at a time. Stir well with whisk. Bring to boil. In small bowl beat eggs and half and half. Beat in a small amount of the hot soup and then whisk back into rest of mixture. Heat through but do not boil