[av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-li6a1z1y’ admin_preview_bg=”]
Butternut Squash and Apple Bisque
From Nina Marcinowski
Ingredients:
- A two lb. squash or a little larger, if needed
- 2 tablespoons oil
- small onion chopped
- 2 apples peeled and chopped
- 4 cups chicken stock
- salt and pepper to taste
- ¼ teaspoon thyme
- ½ cup half and half
Directions:
- Roast squash 45 min on greased sheet or until soft, cool and scoop out pulp.
- Cook onion in oil and add rest of ingredients, except half and half. Cook 25 minutes.
- Puree, add half and half but do not boil to reheat.
[/av_textblock]
[av_button label=’Download Recipe’ icon_select=’no’ icon=’ue800′ font=’entypo-fontello’ link=’manually,https://mhof.net/wp-content/uploads/2023/05/Butternut-Squash-and-Apple-Bisque.pdf’ link_target=” size=’small’ position=’left’ label_display=” title_attr=” color_options=” color=’theme-color’ custom_bg=’#444444′ custom_font=’#ffffff’ btn_color_bg=’theme-color’ btn_custom_bg=’#444444′ btn_color_bg_hover=’theme-color-highlight’ btn_custom_bg_hover=’#444444′ btn_color_font=’theme-color’ btn_custom_font=’#ffffff’ id=” custom_class=” av_uid=’av-li6a2qx9′ admin_preview_bg=”]