A sweet and savory, herb-seasoned butternutand apple soup.
Recipe: Butternut Squashand Apple Soup
2 butternut squash, peeled and diced
Combine diced butternut squash, choppedbaking apples, chopped onion, rosemary, marjoram, salt, brownsugar, white pepper, and chicken broth in a large kettle. Bringto a boil, reduce the heat, and simmer for 1 hour.
Remove the solids and puree in an electricblender until smooth. Return to the kettle.
In a saucepan, melt butter and stir inflour slowly. Stir well and bring to a boil; add a little ofthe hot soup, mix well, then return all to the soup.
Beat together egg yolks and half-and-half.Add a little of the hot soup, then return all to the kettle.Heat through, but do not boil.
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
Makes 6 servings.
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