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Nutrition Facts
Serving Size 210 g
(Approx. 10 Servings)
Amount Per Serving
Calories 210 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 600 mg 25%
Total Carbohydrate 18 g 6%
Dietary Fiber 2 g 8%
Sugars 9 g
Protein 1 g
Vitamin A 15% Iron 2%
Vitamin C 10% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Acorn Squash and Apple Bisque
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 h 20 m
10  People


Recipe makes 10 Servings

2 acorn squash
2 Fuji apples, peeled, cored and sliced thin
2 Tbsp Ottavio Private Reserve Olive Oil
1 cup(s) yellow onion, diced
3 garlic, minced
4 cup(s) H-E-B Organics Veggie Stock
1/3 cup(s) H-E-B Cookie Butter
1 cup(s) H-E-B Heavy Whipping Cream
1 Tsp kosher salt
1 Tsp pepper
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Preheat oven to 400°F.
Cut squash in half, place on sheet pan lined with parchment paper. Place apples on same sheet pan, if they fit. Otherwise place on separate lined pan.
Roast 30-45 minutes or until squash skins can be easily pierced with fork, and apples are soft and turning brown. Remove from oven to cool.
Meanwhile, place a large pot over medium heat. Add olive oil, onions and garlic.
Sauté until onions and garlic start to turn light brown then add apples and flesh from squash (scoop seeds out of squash and discard) to same pot. Stir fry all ingredients 2-3 minutes then add veggie stock and cookie butter, and bring to a simmer.
Using an immersion blender purée ingredients until smooth, then add in heavy cream and bring back to a simmer.
Remove from heat and season to taste with salt and pepper.


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