1 1/2 lbs. butternut squash, peeled and seeded
2 Granny Smith apples, peeled and chopped
1 onion, coarsely chopped
Pinch of rosemary and majoram
1/2 tsp. salt
2 tsps. brown sugar
1/4 tsp. white pepper
1 quart chicken stock
4 Tbsps. butter
2 Tbsps. flour
2 egg yolks
1 1/2 cups half and half

Combine squash, apples, onions, herbs, salt, pepper, sugar, and chicken stock. Bring to a boil and simmer about 45 minutes. Puree mixture in blender or processor. Melt butter, add flour and stir until smooth. Add pureed mixture to the melted butter and flour a little at a time. Stir well with whisk. Bring to boil. In small bowl beat eggs and half and half. Beat in a small amount of the hot soup and then whisk back into rest of mixture. Heat through but do not boil.