Side Pannel
Squash Apple Walnut Bisque
Ingredients List
- 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
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.
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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