Printed from DiagnosisHeart.com Article Summary Butternut Squash-Apple Bisque by Pierre S. Aoukar, MD Summary:
INGREDIENTS:
1 butternut squash, peeled and cubed
Garnish: fresh sage oil
DIRECTIONS:
In a large pot, sauté onions in olive oil until light brown. Add garlic and ginger. Cook until garlic begins to brown. Throw in apples and sauté for 5 minutes. Add spices and fresh herb and sauté for two minutes. Add butternut squash and sauté for another 5 minutes. Add enough stock or water to just cover the ingredients. Bring to a boil, cover and simmer. Soup is done when squash is soft. Turn heat off, check for seasoning. In a blender, pureé the soup. Stir in maple syrup. Garnish each bowl with a thin swirl of fresh sage oil (handful of fresh sage, sprinkle salt and 2 Tb extra virgin olive oil blended in a mini food processor).
Reference: Date of Article Publication:
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