|
Title: Butternut Squash and Apple Soup Post by: Rhea Thomas on July 04, 2009, 05:26:55 AM Butternut Squash 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 1. 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. 2. Remove the solids and puree in an electric blender until smooth. Return to the kettle. 3. 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. Add a little of the hot soup, then return all to the kettle. Heat through, but do not boil. Makes 6 servings. |