Instructions: In a large saucepan, combine the squash, apples, onion, bread, chicken broth, salt, pepper, rosemary and marjoram. Bring to boiling. Reduce heat and simmer, uncovered, about 35 minutes or until the squash and apples are tender. Remove from heat; cool slightly.

Spoon one-third of the soup into a blender container or food processor bowl. Cover and blend or process until pureed. Repeat with the remaining soup.

Return all of the pureed mixture to the saucepan. Reheat the soup gently over very low heat.

In a small bowl, stir together the egg yolks and whipping cream. Beat in 1 cup of the hot soup, then add the yolk mixture to the saucepan, stirring constantly. Heat and stir just until the soup begins to boil.

Transfer the soup to a tureen. Garnish with the apple slices and rosemary, if desired.

Tips: Adding a small portion of the hot soup to the egg yolk and cream mixture warms the egg and cream so it will be less likely to form lumps when combined with the rest of the hot soup.

Depending on the variety of squash you choose, you might find the squash easier to handle if you first cut the squash into halves or quarters, then remove the seeds. Finally cut off the flesh from the peel and cube.

Instead of the butternut squash, experiment with other winter squashes such as acorn, banana, turban, hubbard and buttercup. When shopping, choose a squash that is heavy for its size and has a hard rind.

This recipe yields 6 servings.

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