Squash apple walnut bisque

1 servings

Ingredients

Quantity Ingredient
1 Chopped large onion
2 cloves Garlic, minced
2 tablespoons Butter/margarine
1½ pounds Peeled butternut squash
Or pumpkin cut in 2 inch
Cubes or about 2 cup cooked
Canned or frozen squash
4 Peeled sliced apples
1 cup Chopped walnuts
2 cups Apple cider
2 teaspoons Salt or to taste
1 teaspoon White pepper to taste
½ teaspoon Ground allspice
¼ teaspoon Ground cinnamon
Pinch of ground cloves
4 cups Chicken stock
½ cup Dark brown sugar
½ cup Grated cheddar cheese opt
Heavy cream to thin to
Desired consistency opt.
Whipped cream for garnish
Opt
Allspice for garnish

Directions

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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