Bisque of Butternut Squash and Apple
from Splendid Fare by Albert Stockli
Former chef/owner of the Stonehenge Inn

1 butternut squash (about 1 lb), unpeeled, cut in half and seeded
2 tart green apples, peeled, cored and coarsely chopped
1 medium onion, coarsely chopped
Pinch rosemary and marjoram
1 quart chicken stock
2 slices of white bread, trimmed and cubed
1 ½ tsp salt
¼ tsp pepper
2 egg yolks
¼ cup heavy cream

Combine the squash halves, the chopped apples, and onion, herbs, stock, bread cubes, salt and pepper in a large heavy saucepan. Bring to a boil and simmer uncovered for about 45 minutes until the squash is soft.

Scoop the flesh of the squash out, discard the skins, and return the pulp to the soup. Purée the soup in a blender until smooth and return it to the saucepan.

In a small bowl, beat the egg yolks and cream together. Beat in a little of the hot soup, then stir back into the saucepan. Heat, but do not boil, and serve immediately.

Notes:
This recipe was written before we had easy access to food processors and immersion blenders. These are better tools to purée than a blender.
Thickening the soup with egg yolks is a classic method, which makes a richer soup, but it’s a little out of style these days. The soup is likely to be a good consistency without any thickening. Skip the eggs, but keep the cream. Simmer to reduce or cut back on the liquid for a thicker soup.
FW