My grandmother made this soup for years and it has been the kick-off to Thanksgiving dinner in our family ever since I was a little girl. Kids love it too.
4 cups chicken broth
1 cup onions, chopped
2 slices good white bread ( cubed, crusts removed)
2 small tart apples ( granny smith preferred), peeled and coarsely chopped
1 lb butternut squash ( halved lengthwise & seeded)
1 1/2 teaspoon salt
1/4 teaspoon marjoram
1/4 teaspoon rosemary
1/4 cup heavy cream
2 egg yolks
In a Dutch Oven or large soup pan bring combine chicken broth, onions, bread, apples, squash, salt, marjoram, rosemary & pepper and bring to a boil over moderate heat and then simmer for 45 minutes. Remove squash, scoop out flesh and return to pot, discarding skin.
In small bowl beat 1/4 cup heavy cream and two egg yolks. Stir a little soup into the mixture and then add all to the soup. Heat but do not boil.
If reheating, heat up slowly, do not bring to a boil.
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