Squash Apple Walnut Bisque

Directions

In a kettle, cook the onion and garlic in margarine or butter 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.

In batches, purée 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 hot with more toasted walnuts or pumpkin seeds if needed.

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℉ (190℃). Check occasionally to see if more water is needed. Then scrape pulp off the skin.

If using canned, frozen or already cooked and puréed squash, add to other ingredients, bring to a boil and simmer for 10 minutes - start with a small amount of stock.