BUTTERNUT SQUASH SOUP
marcia quigley
ingredients
- 1 small butternut squash, unpeeled, cut in half and seeded
- 2 tart green apples, peeled, cored and coarsely chopped
- 1 medium onion, coarsely chopped
- pinch of rosemary and marjoram
- 1 quart chicken broth
- 2 slices white bread, trimmed and cubed
- 1 1/2 tsp. Salt
- 2 egg yolks
- 1/4 heavy cream
directions
- 1
DAY ONE
- 2
Combine squash, apples, onion, herbs, broth, bread cubes, salt and pepper in large pan
- 3
Bring to a boil and simmer uncovered for 45 minutes or until squash is soft
- 4
Scoop out squash, discard skins and return pulp to soup. Allow to stand 24 hours, refrigerated.
- 5
DAY TWO
- 6
Puree soup in blender, return to pan, heat but do not boil.
- 7
Blend egg yolks an cream together. Beat in a little of the hot soup.
- 8
Heat, but do not boil
- 9
Serve immediately, garnish with a dollop of sour cream.
Source: marcia
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