Velvet Acorn Squash Bisque Dated 1959 |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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VELVET ACORN SQUASH BISQUE DATED 1959 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Lee Estate in Rockwall, Texas in 1987. Ingredients:
3 tablespoons butter |
1 cup grated carrot |
2 medium potatoes peeled and cubed |
4 cups strong chicken broth |
1/2 cup milk |
1 cup finely chopped white onion |
1 teaspoon salt |
1 teaspoon black pepper |
2 acorn squash peeled and cubed |
1/2 cup heavy cream |
1 teaspoon cayenne pepper |
Directions:
1. Melt butter in a saucepan then add onion, carrot, salt and white pepper.
2. Cook over low heat until soft stirring often then add potatoes and squash.
3. Pour in the chicken broth and simmer covered over low heat 25 minutes.
4. Puree in blender then return to stove and stir in cream and milk.
5. Taste for seasoning and reheat then sprinkle each serving with cayenne pepper.
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