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Potato And Acorn Squash BisqueYield: 1 gallon

Idaho Potato and Acorn Squash Bisque


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


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.

Serving option: Ladle soup into hollowed, baked acorn squash halves.

Idaho Potato Commission:



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