4 cups fat-free chicken broth

1 cup chopped onion

2 slices bread, cut into cubes

2 tart apples, cored and coarsely chopped

1 (1-pound) butternut squash, halved lengthwise and seeded

1 teaspoon salt

1 teaspoon diced marjoram

1 teaspoon diced rosemary

1 teaspoon pepper

2 eggs

½ cup buttermilk

• Combine the broth, onion, bread cubes, apples, squash, salt, marjoram, rosemary, and pepper in a large, heavy saucepan. Bring to a boil, reduce the heat to low, and simmer, covered, for 45 minutes.

• Remove from heat. Take out the squash halves and let cool slightly. Scoop out the squash flesh from the skins and return the flesh to the saucepan; discard the skin. Working in batches, purée the soup in a blender or food processor. Return the purée to the pan.

• In a small bowl, beat together the eggs and buttermilk. Stir a little of the hot soup into the egg mixture, and then add it to the soup. Reheat gently for 5 minutes to blend the flavors; do not boil. Ladle into bowls and serve.

Serves 6

Use powdered buttermilk for cooking, and reconstitute only what you need for this recipe.