~ Autumn squash Recipe ~

1 sm butternut squash
      2 ea Slices cubed white bread
      2 ea Green apples
      1 ts Salt
      1 md Onion; chopped
    1/4 ts Pepper
      1 pn Rosemary
      2 ea Egg yolks
      1 pn Marjoram
    1/4 c  Heavy cream
      1 qt chicken stock
 
       Use a small butternut squash, approximately 1 lb unpeeled,
     cut in half and seeded. Green apples should be peeled, cored
     and chopped.
       Combine squash, apples, onions, herbs, chicken stock, bread
     cubes, salt and pepper in heavy sauce pan. Bring to a boil and
     simmer uncovered 30-45 minutes. Scoop out flesh of squash and
     discard the skins. Return pulp to sauce pan. Puree the bisque
     in a blender until smooth. Return to sauce pan. In a small
     bowl, beat egg yolks and cream together. Beat in a small amount
     of the hot bisque, then return to the saucepan. Heat but do not
     boil.