This soup originated at that vererable old New England institution, The Red Lion Inn.
Many thanks to our Innkeeper, Jean, for providing it.
1 pound butternut squash – unpeeled and seeded, cut in half
2 green apples, peeled, cored, and chopped
1 medium onion, chopped
1 quart chicken stock
2 slices white bread, trimmed
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 egg yolks
1/4 cup heavy cream
Combine squash, apples, onion, herbs, stock, bread cubes, salt and pepper in heavy
saucepan. Bring to a boil and simmer uncovered for 30 – 45 minutes. Scoop out
flesh of squash and discard skins. Return pulp to soup. Puree the soup in blender
Return pureed soup to saucepan. In small bowl, beat egg yolks and cream together.
Beat in a little of the hot soup, then stir back into the saucepan. Heat (do not boil)