Ingredients
2 butternut squash, diced
2 tsp. brown sugar
2 apples chopped
¼ tsp. white pepper
1 onion, chopped
4 tbsp butter
2 tbsp flour
2 egg yolks
1/8 tsp. rosemary
1/8 tsp. marjoram
½ tsp. Salt
1 ½ cups half and half

Directions

Combine peeled, diced butternut squash, chopped baking apples, chopped onion, rosemary, marjoram, salt, brown sugar, white pepper, and chicken broth in a large kettle. Bring to a boil. Reduce the heat and then simmer for one hour.

Remove the solids and puree in an electric blender until smooth. Return to the kettle.

In a saucepan, melt the butter and stir in flour slowly. Stir well and bring to a boil; add a little of the hot soup, mix well, then return all to the soup. Beat together egg yolks and half and half. Add a little of the hot soup then return all to the kettle. Heat through, but do not boil.

Enjoy!

Serves:6