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grapefruit08
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In heavy pan, combine stock, squash, apples, onion, and turnip. Bring to a boil, reduce heat, and simmer about 45 minutes until vegetables are very soft. Transfer to bowl and cool slightly. Puree in batches, using food processor or blender. Add spices and return to pan. With wire whisk, beat yolks and cream in small bowl. Add 1 cup of purée to cream, then stir contents of bowl into soup. Add sherry and reheat, but do not boil.