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February 2019

Butternut Squash Recipes

Condiments Recipes

Garam Masala 1

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Squash Apple Walnut Bisque Recipe

Squash Apple Walnut Bisque recipe and other butternut squash recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Squash Apple Walnut Bisque recipe  PDF



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 mi ture 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.

Squash Apple Walnut Bisque recipe and other butternut squash recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
257 people have voted
Last Reviewed on 2019-02-22



Friday, Feb 22 2019 Download & Print Squash Apple Walnut Bisque recipe  PDF   Butternut Squash recipes RSS   Thumsb up

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Skirlie with Mushrooms
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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

Cooking Magazines: Risotto Recipes » February 2019   Risotto recipes RSS   Thumsb up

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