A somewhat more high-maintenance squash soup

Not roasted, regrettably, since that seems to be this week's theme. Maybe simmering it, with skin on, in the vegetable stock gives it a little edge. The apples really make it shine. I used to make it with cream, which sedates it in a nice way. Voila:
In pot combine 4 c. stock, 1 c. chopt onion, 2 slices bread (I even served you this soup made with whole wheat bread), 2 tart apples (peeled, cored & chopt), the squash, seeded but not skinned, 1/4 t. each marjoram, rosemary and pepper (maybe this is where you can juice it up with some cayenne). Bring to boil; let simmer 45 minutes. Remove, cool and skin the squash, returning it to th soup.
Puree the whole thing. In a small bowl beat 1/4 c. skim milk & 1/4 c eggbeaters (or, for those who don't mess around, 1/4 c. cream and 2 egg yolks). Stir in some soup to this mixture, then pour the contents into the pot. Don't let the contents boil.