Squash Apple Walnut Bisque
| Yield: | 1 Servings |
| Categories: | Soups |
| 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 | ts | 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 |
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