Title: Squash Apple Walnut Bisque
Categories: Soup Vegetable
Yield: 6 Servings
| 1 | | Chopped large onion |
| 2 | | Minced garlic cloves |
| 2 | tb | Butter/margarine |
| 1 1/2 | lb | Peeled butternut squash or pumpkin cut in 2 inch cubes or ab |
| 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 | c | Grated cheddar cheese opt |
| | | Heavy cream to thin to desired consistency optional |
| | | Whipped cream for garnish optional |
| | | 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.