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Recipe Name: Autumn Squash Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 6

1 Butternut squash
2 Slices cubed white bread
2 Green apples
1 Teaspoon(s) Salt
1 Onion, chopped
1/4 Teaspoon(s) Pepper
1 Pinch(s) Rosemary
2 Egg yolks
1 Pinch(s) Marjoram
1/4 Cup(s) Heavy cream
1 Quart(s) Chicken stock
Use a small butternut squash, approximately 1 lb unpeeled, cut in half
and seeded. Green apples should be peeled, cored and chopped. Combine
squash, apples, onions, herbs, chicken stock, bread cubes, salt and
pepper in heavy sauce pan. Bring to a boil and simmer uncovered 30-45
minutes. Scoop out flesh of squash and discard the skins. Return pulp
to sauce pan. Puree the bisque in a blender until smooth. Return to
sauce pan. In a small bowl, beat egg yolks and cream together. Beat in
a small amount of the hot bisque, then return to the saucepan. Heat
but do not boil. From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 252
Calories From Fat: 69
Total Fat: 7.7g
Cholesterol: 78.4mg
Sodium: 624.3mg
Potassium: 247.1mg
Carbohydrates: 35g
Fiber: 1.2g
Sugar: 3.5g
Protein: 9.8g

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