Idaho® Potato and Acorn Squash Bisque

Ingredients:

  • 4 oz Onion
  • 3/4 lb Acorn squash
  • 1 bunch Leeks
  • 1 1/2 lb. Idaho, Potatoes
  • Butter
  • 3 Qt Chicken stock
  • Allspice, cinnamon & nutmeg to taste
  • 8 oz Heavy cream
  • 2 oz Sherry
  • Salt & pepper to taste

Directions:

  1. Coarsely chop vegetables and sweat in butter in large stockpot. Add chicken stock, allspice, cinnamon, and nutmeg. Cook for 1 hr, cool, and puree. Return to pot. Add cream, sherry, salt, and pepper.
  2. Serving option: Ladle soup into hollowed, baked acorn squash halves.
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Yield: 1 gallon

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