AUTUMN BISQUE
Steps:
- In heavy 3-quart saucepan, combine squash, apples, onion, herbs, chicken stock, bread cubes, salt and pepper. Bring to a boil and simmer uncovered until squash is tender, about 30-45 minutes. Remove squash, scoop out pulp, discard skins, and return pulp to soup. Puree soup in batches in blender until smooth; return to saucepan. In small bowl, beat egg yolks and cream together. Whisk in a little hot soup, then stir mixture back into saucepan. Reheat, but do not allow to boil.
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