Categories: Soups/stews, Vegetables, Microwave 
      Yield: 6 servings 
  
      1 sm Butternut squash                    1 pn Rosemary 
      2 ea Slices cubed white bread            2 ea Egg yolks 
      2 ea Green apples                        1 pn Marjoram 
      1 ts Salt                              1/4 c  Heavy cream 
      1 md Onion; chopped                      1 qt Chicken stock 
    1/4 ts Pepper                          
  
       Use a small butternut squash, approximately 1 lb unpeeled, 
     cut in half and seeded. Green apples should be peeled, cored 
     and chopped. 
       Combine squash, apples, onions, herbs, chicken stock, bread 
     cubes, salt and pepper in heavy sauce pan. Bring to a boil and 
     simmer uncovered 30-45 minutes. Scoop out flesh of squash and 
     discard the skins. Return pulp to sauce pan. Puree the bisque 
     in a blender until smooth. Return to sauce pan. In a small 
     bowl, beat egg yolks and cream together. Beat in a small amount 
     of the hot bisque, then return to the saucepan. Heat but do not 
     boil.