Name: Squash Apple Walnut Bisque
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Whipped cream for garnish; Cubes or about 2 cup cooked; 1/2 c Grated cheddar cheese opt; 1/2 ts Ground allspice; Allspice for garnish; Canned or frozen squash; 1/4 ts Ground cinnamon; 1 ts White pepper to taste; 4 Peeled sliced apples; 1 c Walnuts chopped; Heavy cream to thin to; Desired consistency opt.; Pinch of ground cloves; 2 c Apple cider; 2 ts Salt or to taste; 4 c Chicken Stock; 1 Chopped large onion; 2 tb Butter/margarine; Or pumpkin cut in 2 inch; Opt; 2 cl Garlic, minced; 1 1/2 lb Peeled butternut squash; 1/2 c Dark brown sugar

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INGREDIENTS

Whipped cream for garnish
Cubes or about 2 cup cooked
1/2 c Grated cheddar cheese opt
1/2 ts Ground allspice
Allspice for garnish
Canned or frozen squash
1/4 ts Ground cinnamon
1 ts White pepper to taste
4 Peeled sliced apples
1 c Walnuts ; chopped
Heavy cream to thin to
Desired consistency opt.
Pinch of ground cloves
2 c Apple cider
2 ts Salt or to taste
4 c Chicken Stock
1 Chopped large onion
2 tb Butter/margarine
Or pumpkin cut in 2 inch
Opt
2 cl Garlic, minced
1 1/2 lb Peeled butternut squash
1/2 c Dark brown sugar

Servings

INSTRUCTIONS

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.

NOTES

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Squash Apple Walnut Bisque

Whipped cream for garnish 
  Cubes or about 2 cup cooked 
1/2 c Grated cheddar cheese opt 
1/2 ts Ground allspice 
  Allspice for garnish 
  Canned or frozen squash 
1/4 ts Ground cinnamon 
1 ts White pepper to taste 
4  Peeled sliced apples 
1 c Walnuts chopped
  Heavy cream to thin to 
  Desired consistency opt. 
  Pinch of ground cloves 
2 c Apple cider 
2 ts Salt or to taste 
4 c Chicken Stock 
1  Chopped large onion 
2 tb Butter/margarine 
  Or pumpkin cut in 2 inch 
  Opt 
2 cl Garlic, minced 
1 1/2 lb Peeled butternut squash 
1/2 c Dark brown sugar

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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Nutrition

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Serving Size: 1 Serving (3377g)
Recipe Makes: 1 Servings

Calories: 2639
Calories from Fat: 1115 (42%)

Amt Per Serving		% DV

	Total Fat 123.8g	165 %
	Saturated Fat 28.2g	141 %
	Monounsaturated Fat 27.7g
	Polyunsanturated Fat 60.7g
Cholesterol 118.7mg		37 %
Sodium 7482.9mg		258 %
Potassium 5637.5mg		148 %
Total Carbohydrate 333.8g		98 %
	Dietary Fiber 23.2g	93 %
	Sugars, other 310.6g
Protein 74.6g		107 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2639

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