Recipe - Squash Bisque

2 Butternut squash
Heavy cream
Chicken stock
Cinnamon
Allspice
Salt & pepper to taste
One fourth cup Brown sugar
Apples, cut or sliced up
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. cut or sliced up apples & chopped walnuts.

Posted to FOODWINE Digest 25 November 96

Date: Mon, 25 Nov 1996 15:23:14 0600

From: "Jennifer C. Kosco" jkosco@UIC.EDU