Prep 40 mins
Cook 1 hr
This is a wonderful starter for a Thanksgiving or Christmas dinner.It's from the R.S.V.P. Letters to the Editor section of an October 1984 Bon Apetit. The recipe was requested from one of my favorite restaurants in Houston, the Rotisserie for Beef and Bird.
- 6 cups rich chicken broth, preferably homemade
- 1 large butternut squash, peeled and cubed (about 6 cups)
- 2 medium tart green apples, peeled cored and chopped
- 1 medium onion, chopped
- 1 1⁄2 teaspoons sugar
- 1 teaspoon salt
- 1 pinch dried rosemary, crumbled
- fresh ground pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons dry sherry
- 2 egg yolks, room temperature
- 1⁄2 cup whipping cream, room temperature
- Combine stock,squash,apples,onion,sugar, salt, rosemary and pepper in heavy large saucepan; bring to a boil.
- Reduce heat and simmer until squash is tender, about 1 hour.
- Cool slightly then puree squash mixture in blender or processor (in batches if necessary)until very smooth.
- Return to pan and bring to a boil.
- Melt butter in another large saucepan over medium-low heat.
- Whisk in flour and cook 3 minutes.
- Whisk in squash puree; simmer 5 minutes.
- Mix in Sherry.
- Beat yolks and cream in small bowl;blend in some hot soup.
- Whisk mixture back into soup; rewarm if necessary; do not boil.
- Ladle soup into bowls and serve.
- Can be prepared 1 to 2 days ahead. Refrigerate, covered, then gently rewarm soup before serving.