Posted on 10/13/2011 4:15:42 PM PDT by ColdOne
BUTTERNUT SQUASH BISQUE
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2 lg. butternut squash, peel & cut up
2 onions, cubed
2 apples, peeled & cut up
1 lg. can soup stock (College Inn)
Salt & pepper to taste
Nutmeg
1/2 c. heavy cream (optional)
Place squash, onions and apple pieces in large soup pot. Pour in soup stock to cover. Bring to a boil; simmer until tender not mushy.
Drain vegetables; save stock. Puree squash, onions and apple in food processor until smooth.
Return puree to soup pot. Slowly add in some stock to give bisque consistency. Do not make it too thin. Heat through and stir.
Season with salt and pepper to taste. Add dash of nutmeg or to taste. (Can be frozen at this stage.) If desired, add heavy cream (about 1/2 cup).
Thanks! :)
Two Squash dishes on one menu? How tacky! I guess Moochelle-Antoinette’s le petit hameau garden had an overload.
Let ‘em eat cake!
Thanks for the great pics.
The First Lady of South Korea is lovely.
Moochelle-Antoinette and her huge caboose, not so much. Even the obvious plastic surgery she has had cannot stop her from being a big bag ‘o ugly, or wipe that smirk off her face.
You are very welcome.
Thursday night? Hmm, I picked up a pizza on the way home from work that night after putting in about 10 hrs.
About 450 days until the Katrina entitlement looters are thrown out of the White House.
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