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