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Print this Recipe    Apple Butternut

Bisque of Apple and Butternut Squash

4 T butter
1 onion, chopped
3 tart green apples, peeled, cored, and chopped
2 small butternut squash, cut in half and seeded (1
pound or so)
pinch rosemary
pinch marjoram
3 slices white bread, trimmed and cubed
4 C chicken stock, preferably home made
1 t brown sugar
1/2 T salt
dash white pepper
2 egg yolks
1/2 C cream

Melt butter in a heavy casserole and add onion, and apples. Saute
5 minutes over low heat. Add squash, rosemary, marjoram, bread,
stock, brown sugar, salt, and pepper. Simmer 45 minutes, until
squash is soft. Scoop the flesh of the squash out of the skins
(protect your hands from burning with rubber gloves or a hot pad
protected in a plastic bag). Discard the skin and return the flesh
to the soup.

Puree the soup in a blender until smooth.

In a small bowl, beat the egg yolks and cream together. beat in
a little of the hot soup, then stir the egg/cream mixture into the
soup. Heat until warmed through. Do not boil. Serve immediately.


LOW FAT VARIATION: Substitute olive oil for butter and reduce to
1 tablespoon. Omit egg yolks and cream. The soup will still be
very rich, particularly if you use rich chicken stock.

LACTO-OVO VARIATION: Substitute vegetable stock for chicken stock.
I've used a stock made with apples, pears, and onions successfully.
If the stock is on the sweet side, omit brown sugar.

VEGAN VARIATION: Substitute olive oil or margarine for butter.
Substitute vegetable stock for chicken stock. I've used a stock
made with apples, pears, and onions successfully. Use Sucanat or
other sweetener in place of brown sugar. If the stock is on the
sweet side, omit sugar altogether. Omit egg yolks and cream. The
soup will still be very rich, especially if the stock is flavorful.

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