“This is a wonderful starter for a Thanksgiving or Christmas dinner.It's from the R.S.V.P. Letters to the Editor section of an October 1984 Bon Apetit. The recipe was requested from one of my favorite restaurants in Houston, the Rotisserie for Beef and Bird.”
1hr 40mins

Ingredients Nutrition


  1. Combine stock,squash,apples,onion,sugar, salt, rosemary and pepper in heavy large saucepan; bring to a boil.
  2. Reduce heat and simmer until squash is tender, about 1 hour.
  3. Cool slightly then puree squash mixture in blender or processor (in batches if necessary)until very smooth.
  4. Return to pan and bring to a boil.
  5. Melt butter in another large saucepan over medium-low heat.
  6. Whisk in flour and cook 3 minutes.
  7. Whisk in squash puree; simmer 5 minutes.
  8. Mix in Sherry.
  9. Beat yolks and cream in small bowl;blend in some hot soup.
  10. Whisk mixture back into soup; rewarm if necessary; do not boil.
  11. Ladle soup into bowls and serve.
  12. Can be prepared 1 to 2 days ahead. Refrigerate, covered, then gently rewarm soup before serving.

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