Bisque Of Butternut Squash With Apple

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 cups rich chicken broth, preferably homemade
• 1 large butternut squash, peeled and cubed (about 6 cups)
• 2 medium tart green apples, peeled cored and chopped
• 1 medium onion, chopped
• 1 1/2 teaspoons sugar
• 1 teaspoon salt
• 1 pinch dried rosemary, crumbled
• fresh ground pepper
• 2 tablespoons butter
• 2 tablespoons flour
• 2 tablespoons dry sherry
• 2 egg yolks, room temperature
• 1/2 cup whipping cream, room temperature

Recipe

• 1 combine stock,squash,apples,onion,sugar, salt, rosemary and pepper in heavy large saucepan; bring to a boil.
• 2 reduce heat and simmer until squash is tender, about 1 hour.
• 3 cool slightly then puree squash mixture in blender or processor (in batches if necessary)until very smooth.
• 4 return to pan and bring to a boil.
• 5 melt butter in another large saucepan over medium-low heat.
• 6 whisk in flour and cook 3 minutes.
• 7 whisk in squash puree; simmer 5 minutes.
• 8 mix in sherry.
• 9 beat yolks and cream in small bowl;blend in some hot soup.
• 10 whisk mixture back into soup; rewarm if necessary; do not boil.
• 11 ladle soup into bowls and serve.
• 12 can be prepared 1 to 2 days ahead. refrigerate, covered, then gently rewarm soup before serving.