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Autumn Squash and Apple Soup


Autumn Squash recipe













Low Cholesterol, Trans-fat Free


1 small butternut squash
2 slices bread
cubed white
2 each Granny Smith apples
1 teaspoon salt
1 medium onions
¼ teaspoon black pepper
1 pinch rosemary leaves
2 each egg yolks
1 pinch marjoram
¼ cup heavy whipping cream
1 quart chicken broth


Use a small butternut squash, approximately one pound unpeeled, cut in half and seeded.

Green apples should be peeled, cored and chopped.

Combine squash, apples, onions, herbs, chicken stock, bread cubes, salt and pepper in heavy sauce pan.

Bring to a boil and simmer uncovered 30 to 45 minutes. Scoop out flesh of squash and discard the skins.

Return pulp to sauce pan.

Purée the bisque in a blender until smooth. Return to sauce pan.

In a small bowl, beat egg yolks and cream together. Beat in a small amount of the hot bisque, then return to the saucepan. Heat but do not boil.

Serve hot with a dollop of cream if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 11236% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 513mg 21%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 80% Vitamin C 14%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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