| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | lb | Butternut squash; unpeeled, cut in half, and seeded |
| 1 | Tart green apples; peeled, cored, and, coarsely chopped | |
| 1 | md | Onion; coarsely chopped |
| 1 | pn | Rosemary |
| 1 | pn | Marjoram |
| 1 | qt | Chicken stock |
| 1 | sl | White bread; trimmed and cubed |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | Egg yolks | |
| 1/4 | c | Heavy cream |
INSTRUCTIONS
Hi! In response to K.D.D. who wanted a butternut squash soup, I got this recipe from an Albert Stockli cookbook, Splendid Fare, years ago; and it has long been a Thanksgiving favorite. I make my own stock and I substitute Coffee Rich or Farm Rich with no loss of texture or flavor. You could also substitute butternut squash for pumpkin in any pumpkin soup recipe. Enjoy! Paula Combine the squash halves, apples, onion, herbs, stock, bread cubes, salt, and pepper in a large heavy saucepan. Bring to a boil and simmer uncovered for about 45 minutes, or until the vegetables are soft. Scoop the flesh of the squash out, discard the skins, and return the pulp to the soup. Puree the soup in the blender or food processor until smooth. You will probably have twoo blender loads. Return the pureeed soup 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. Posted to JEWISH-FOOD digest by "Paula Miller Jacobson" <paulaj@erols.com> on Oct 5, 1998, converted by MM_Buster v2.0l.
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