Butternut Bisque Shared

Today I wanted to share one of my favorite ways to get at least 2 servings of vegetables in a sitting. This is a soup that I make regularly during the fall and winter and I can't count the number of times I've shared a bowl of this soup, crusty bread, yummy salad and a glass of wine with good friends. Enjoy!

Butternut Squash Bisque

6 C. Chicken Broth
1 large butternut squash – peeled & cubed, about 6 cups
1 medium sized tart green apple – peeled, cored and chopped
1 large onion – chopped
1 ½ t. sugar
1 t. salt
pinch of rosemary
fresh ground pepper
2 T. butter
2 T. flour
3 T. dry sherry
2 egg yolks
1 pint half & half

Combine stock, squash, apples, onion, sugar, salt, rosemary and pepper in large pot. Bring to boil. Reduce heat and simmer until squash is tender – about 1 hour. Puree squash until very smooth. Return to pan and bring to a boil. Melt butter in a heavy large saucepan over medium-low heat. Whisk in flour and puree. Simmer 5 min. Mix in sherry. Beat yolks and cream in a small bowl. Blend in some of hot soup. Whisk mixture back into soup. Serve!

Re-warming is fine, but do not boil.