** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Use a small butternut squash, approximately 1 lb unpeeled, cut in half and seeded.
2. Green apples should be peeled, cored and chopped.
3. Combine squash, apples, onions, herbs, chicken stock, bread cubes, salt and pepper in heavy sauce pan.
4. Bring to a boil and simmer uncovered 30-45 minutes.
5. Scoop out flesh of squash and discard the skins.
6. Return pulp to sauce pan. Puree the bisque in a blender until smooth.
7. Return to sauce pan. In a small bowl, beat egg yolks and cream together.
8. Beat in a small amount of the hot bisque, then return to the saucepan.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, MSG, Poultry, Fructose Malabsorption, Rosemary, Onion, Apple allergies.