Squash apple walnut bisque
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Squash apple walnut bisque
  Squash    Apple    Bisque    Soups    Walnuts  
Last updated 6/12/2012 1:24:39 AM. Recipe ID 58281. Report a problem with this recipe.
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      Title: Squash apple walnut bisque
 Categories: Soups
      Yield: 1 Servings
 
      1    Chopped large onion
      2 cl Garlic, minced
      2 tb Butter/margarine
  1 1/2 lb Peeled butternut squash
           Or pumpkin cut in 2 inch
           Cubes or about 2 cup cooked
           Canned or frozen squash
      4    Peeled sliced apples
      1 c  Chopped walnuts
      2 c  Apple cider
      2 ts Salt or to taste
      1 ts White pepper to taste
    1/2 ts Ground allspice
    1/4 ts Ground cinnamon
           Pinch of ground cloves
      4 c  Chicken stock
    1/2 c  Dark brown sugar
    1/2 c  Grated cheddar cheese opt
           Heavy cream to thin to
           Desired consistency opt.
           Whipped cream for garnish
           Opt
           Allspice for garnish
 
  In a kettle, cook the onion and garlic in margarine until soft,
  stirring occasionally. Add the cubed squash, apples, walnuts, cider,
  salt, pepper, allspice, cinnamon, cloves and enough stock to cover.
  Bring the mixture to a boil and simmer, partially covered, 1 hour or
  until squash is tender. If using canned, frozen or already cooked and
  pureed squash, add to other ingredients, bring to a boil and simmer
  for 10 minutes - start with a small amount of stock and add more if
  needed. Garnish and serve. In batches, puree the bisque in a blender
  or food processor until very smooth. Return to a clean pot and add
  brown sugar and, if needed, more salt and pepper. If desired, add
  cheese and stir until smooth. To thin to desired consistency, where
  ripples disappear, add cream or more cider. To serve, reheat until
  piping hot, but do not boil. Serve garnished with dollops of whipped
  cream and/or a dash of allspice and more chopped walnuts. NOTE: To
  precook squash without peeling, cut in half, remove pulp and bake,
  cut side down, in a baking dish with enough water to cover the bottom
  until tender, about 45 minutes at 375 degrees. Check occasionally to
  see if more water is needed. Then scrap pulp off the skin.
 




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Recipe ID 58281 (Apr 03, 2005)

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