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Butternut/Pumpkin: Butternut Squash & Apple Bisque

Source of Recipe

www.cookbooks.com


List of Ingredients

6 cups chicken stock
6 cups peeled and cubed butternut squash
2 medium tart apples, peel, core, chop
1 medium onion, chopped
1 1/2 teaspoons sugar
1 teaspoon salt
1 pinch rosemary, crumbled
2 tablespoons butter
2 tablespoons flour
2 egg yolks, room temperature
2 tablespoons dry sherry
1/2 cup whipping cream, room temperature


Recipe

Combine stock, squash, apples, onion, sugar, salt and rosemary in heavy large saucepan. Bring to boil. Reduce heat
and simmer until squash is tender, about 1 hour. Puree squash mixture in blender until very smooth. Return to pan and bring to boil. Melt butter in another large saucepan over medium-low heat. Whisk in flour and cook 3 minutes. Whisk in squash puree. Simmer 5 minutes. Mix in sherry. Beat yolks and cream in small bowl. Blend in some of hot soup. Whisk mixture back into soup. Rewarm if necessary, but do not boil.