Autumn Squash Recipe
Servings: 6
Ingredients
- 1 sm Butternut squash
- 2 slc cubed white bread
- 2 x Green apples
- 1 tsp Salt
- 1 med Onion, minced
- 1/4 tsp Pepper
- 1 pch Rosemary
- 2 x Egg yolks
- 1 pch Marjoram
- 1/4 c. Heavy cream
- 1 quart Chicken stock
Directions
- Use a small butternut squash, approximately 1 lb unpeeled,cut in half and seeded. Green apples should be peeled, cored and minced.
- Combine squash, apples, onions, herbs, chicken stock, breadcubes, salt and pepper in heavy sauce pan. Bring to a boil and simmer uncovered 30-45 min. Scoop out flesh of squash and throw away the skins. Return pulp to sauce pan. Puree the bisquein a blender till smooth. Return to sauce pan. In a smallbowl, beat egg yolks and cream together. Beat in a small amountof the warm bisque, then return to the saucepan.
- Heat but do notboil.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 6 servings | |
| Calories 86 | |
| Calories from Fat 21 | 24% |
| Total Fat 2.4g | 3% |
| Saturated Fat 1.29g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 697mg | 29% |
| Potassium 223mg | 6% |
| Total Carbs 14.17g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 6.74g | 4% |
| Protein 2.65g | 4% |
