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SQUASH APPLE WALNUT BISQUE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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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 t 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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