Squash bisque

Yield: 1 Servings

Measure Ingredient
2 Butternut squash
Heavy cream
Chicken stock
Salt & pepper to taste
¼ cup Brown sugar
Apples, sliced
Walnuts, chopped

Here's a recipe from Rose's Restaurant that's included in the book: 1. Roast until soft, 2 halved butternut squash in 400 degree oven.

2. Scoop out squash & puree in food processor.

3. Add heavy cream & chicken stock until you reach desired consistency.

4. SEason w. cinnaon, allspice & salt & pepper to taste.

5. Add brown sugar. Blend until smooth; do not over beat.

6. Serve w. sliced apples & chopped walnuts.

Posted to FOODWINE Digest 25 November 96 Date: Mon, 25 Nov 1996 15:23:14 -0600 From: "Jennifer C. Kosco" <jkosco@...>

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