The Barony of Vinhold

Original recipe:

To cook squashes, peel them as they should be, and then cook them with meat broth or water; add a little onion according to the quantity you want to make. And when they seem cooked, take them out and put them through a sieve or pound them very well; and cook them in a pot with rich broth and a little verjuice. And they should be slightly yellow with saffron; and when they are cooked, remove them from the fire and leave them a while to cool. Then take egg yolks according to the quantity and beat them with a little aged cheese, and add them to the squash, stirring constantly with the spoon so that they do not stick; dress your bowls, and top with sweet spices.

Redaction:

4-1/2 pounds butternut squash or pumpkin
1 onion, sliced
1-3/4 cups broth
2 tbsps verjuice, or 1 tbsp cider vinegar mixed with 1 tsp water
2 tbsps freshly grated parmesan cheese
2 egg yolks
1 small pinch saffron (4 or 5 threads)
½ tsp sweet spices
salt

Directions (At home):

Peel and seed the squash or pumpkin, cut it into pieces, and cook it together with the onion in salted water until very tender. Drain and put through a food mill or puree in a food processor or blender. Return to the pan, add the broth and verjuice or vinegar, and bring to a boil. Crumble the saffron between your fingers and add it to the pan. Beat the egg yolks together with the parmesan. Remove the soup from the heat, then whisk in the egg yolk mixture. Reheat over very low heat; be sure not to let the soup boil again at this point.

Sprinkle with spice mixture, and serve.