6 c. chicken stock
1 butternut squash, peeled and cubed
2 med. apples, peeled and chopped
1 med. onion
1 1/2 tsp. sugar
1 tsp. salt
Pinch of dried rosemary
Ground pepper
2 tbsp. butter
2 tbsp. flour
2 tbsp. dry sherry
2 egg yolks
1/2 c. whipping cream

Combine stock, squash, apples, onion, sugar, salt, rosemary and pepper in heavy saucepan. Bring to boil, reduce heat and simmer 1 hour. Puree squash mixture in blender until very smooth. Return to pan and bring to 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. Mix mixture back into soup. Do not boil. Serves 6.