Butternut Squash Bisque
By DHat
Dessert or Appetizer -- you decide.
This is my version of Butternut Bisque we had at O'Conner's
Restaurant in Worcester, MA.
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Ingredients
- Amount Measure Ingredient -- Preparation Method
- 1 Butternut squash, baked
- 2 Tbs Splenda brown sugar
- 2 Tbs granulated sugar
- 1 dash salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves, ground
- 3 cups half and half cream
Details
Preparation
Step 1
1. Cut washed Butternut squash in half, clean out seeds. Spread light
coating of butter on top of cut side. Bake Butternut squash for 1½ hours at
375° or until soft.
2. Spoon out baked squash, blend in sugars, spices and ½ cup of half-n-half.
If you prefer smoother bisque blend in blender for more texture blend with
mixer.
3. Stir in remaining half-n-half. Warm in microwave or over low heat. Do
not boil.
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