Butternut Squash & Apple Bisque
The perfect Autumn Soup

This is the first soup I've ever learned to make. (Except for the Gumbo, but that's not exactly soup.) My friend David & Peter in New York served this during a Thanksgiving feast and I just about died from esctasy! I pestered Peter for the recipe and he was nice enough to send it to me. It is the perfect way to celebrate the first crisp cold of Autumn.

Ingredients

• 4-6 Cups Chicken Stock
• 1 large Butternut Squash, peeled and cubed
• 2 medium tart Green Apples, peeled and cubed
• 1 medium Onion, chopped
• 1 tsp Sugar
• 1 tsp Salt
• 1 Tbsp fresh Rosemary, coarsely chopped
• Black Pepper
• -
• 2 Tbsp Butter (optional)
• 2 Tbsp Flour (optional)
• 2 Tbsp Sherry (optional)
• -
• 2 egg yolks, room temperature (optional)
• 1 Cup Heavy Cream, room temperature (optional)

• Combine the first eight ingredients in a heavy large saucepan, bring to a boil, then reduce heat and simmer until squash is tender (about one hour). Puree in the blender.
• (NOTE: You can stop here for a dairy-free, gluten-free, and alcohol-free version.)
• Melt butter and whisk in flour (make a roux) and cook until bubbly. Then add a cup of the squash puree and mix well. Return to the blender and mix with the rest of the puree. Simmer for 5 minutes. Stir in Sherry.
• (NOTE: You can stop here if you want a low-fat version that's not as sinfull.)
• Beat yolks and cream in small bol. Blend in some hot soup, whisk together and then return the mix into the soup. Rewarm as necessary but do not boil.

This may seem obvious to you, but I wasted a LOT of time doing this wrong. Peel the squash before you start cubing it.

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