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Squash Apple Walnut Bisque

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Squash Apple Walnut Bisque

Squash Apple Walnut Bisque recipe

 

Yield

10 servings

Prep

30 min

Cook

110 min

Ready

145 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 large onions
chopped
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2 cloves garlic
minced
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2 tablespoons butter
or margarine
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1 ½ pounds butternut squash
peeled or
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2 cups pumpkin
or butternut squash, peeled, diced in 2 inch cubes, *see note
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4 each apples
peeled, sliced
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1 cup walnuts
chopped
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2 cups apple cider
* Camera
2 teaspoons salt
or to taste
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1 teaspoon white pepper
or to taste
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½ teaspoon allspice
ground
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¼ teaspoon cinnamon
ground
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1 pinch cloves, ground
* Camera
4 cups chicken broth
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½ cup brown sugar, dark
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½ cup cheddar cheese
grated , optional
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1 x heavy whipping cream
to thin to desired consistency
* Camera
1 x whipped cream
for garnish, optional
* Camera
1 x allspice
for garnish
* Camera

Ingredients

Amount Measure Ingredient Features
1 large onions
chopped
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2 cloves garlic
minced
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3E+1 ml butter
or margarine
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680.4 g butternut squash
peeled or
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473 ml pumpkin
or butternut squash, peeled, diced in 2 inch cubes, *see note
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4 each apples
peeled, sliced
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237 ml walnuts
chopped
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473 ml apple cider
* Camera
1E+1 ml salt
or to taste
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5 ml white pepper
or to taste
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2.5 ml allspice
ground
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1.3 ml cinnamon
ground
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1 pinch cloves, ground
* Camera
946 ml chicken broth
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118 ml brown sugar, dark
* Camera
118 ml cheddar cheese
grated , optional
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1 x heavy whipping cream
to thin to desired consistency
* Camera
1 x whipped cream
for garnish, optional
* Camera
1 x allspice
for garnish
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 304g (10.7 oz)
Amount per Serving
Calories 58050% from fat
 % Daily Value *
Total Fat 32g 50%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 1666mg 69%
Total Carbohydrate 20g 20%
Dietary Fiber 8g 33%
Sugars g
Protein 42g
Vitamin A 769% Vitamin C 69%
Calcium 26% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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