Squash Apple Walnut Bisque
Squash Apple Walnut Bisque recipe
Yield
10 servingsPrep
30 minCook
110 minReady
145 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 ½ | pounds |
butternut squash
peeled or |
|
| 2 | cups |
pumpkin
or butternut squash, peeled, diced in 2 inch cubes, *see note |
|
| 4 | each |
apples
peeled, sliced |
|
| 1 | cup |
walnuts
chopped |
|
| 2 | cups |
apple cider
|
*
|
| 2 | teaspoons |
salt
or to taste |
|
| 1 | teaspoon |
white pepper
or to taste |
|
| ½ | teaspoon |
allspice
ground |
|
| ¼ | teaspoon |
cinnamon
ground |
|
| 1 | pinch |
cloves, ground
|
*
|
| 4 | cups |
chicken broth
|
|
| ½ | cup |
brown sugar, dark
|
*
|
| ½ | cup |
cheddar cheese
grated , optional |
|
| 1 | x |
heavy whipping cream
to thin to desired consistency |
*
|
| 1 | x |
whipped cream
for garnish, optional |
*
|
| 1 | x |
allspice
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 3E+1 | ml |
butter
or margarine |
|
| 680.4 | g |
butternut squash
peeled or |
|
| 473 | ml |
pumpkin
or butternut squash, peeled, diced in 2 inch cubes, *see note |
|
| 4 | each |
apples
peeled, sliced |
|
| 237 | ml |
walnuts
chopped |
|
| 473 | ml |
apple cider
|
*
|
| 1E+1 | ml |
salt
or to taste |
|
| 5 | ml |
white pepper
or to taste |
|
| 2.5 | ml |
allspice
ground |
|
| 1.3 | ml |
cinnamon
ground |
|
| 1 | pinch |
cloves, ground
|
*
|
| 946 | ml |
chicken broth
|
|
| 118 | ml |
brown sugar, dark
|
*
|
| 118 | ml |
cheddar cheese
grated , optional |
|
| 1 | x |
heavy whipping cream
to thin to desired consistency |
*
|
| 1 | x |
whipped cream
for garnish, optional |
*
|
| 1 | x |
allspice
for garnish |
*
|
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.
