Corner Culinary Chef Christian's

Acorn Squash & Gala Apple Bisque

Serves 4-6 people

Ingredients

4lbs.Acorn Squash roasted, peeled & seeded

1 ea. Yellow Onion, diced

1 Tbsp. unsalted Butter

1/2 tsp. Fresh Thyme

1 ea. Bay Leaf

1 ea. Gala Apple, peeled & seeded cut in ¼

1 clove Garlic, peeled and smashed

2 cups low sodium Chicken Broth

1 cup heavy Cream

DIRECTIONS:

1) Melt butter in a preheated soup pot, over low heat sauté Onions, Garlic and Bay Leaf until opaque.

2) Add remaining ingredients and bring to a quick boil. Transfer to a blender and puree until smooth (be careful with hot liquids in a blender). Season to taste and serve in mugs. Garnish with pumpkin seed oil or a few thin slices of Gala apple.

Holiday Pumpkin Mousse

Yields about 10 servings

DIRECTIONS:

1) In a medium size bowl, whip together the cream cheese, brown sugar, and pumpkin pie spice until light and fluffy and completely blended. Add the pumpkin puree and mix until combined.

Ingredients

8 oz. Cream Cheese, softened

1 cup Brown Sugar

2 tsp. Pumpkin Pie Spice

15 ounces pure 100% Pumpkin Puree

1 pint Whipping Cream

1/4 cup White Sugar

2 tsp Vanilla Extract

2) In a separate bowl, whip together the whipping cream, white sugar and vanilla extract until it becomes thick and stiff peaks form.

3) Fold together about ¾ of the whipped cream mix with the pumpkin cheesecake mixture until completely mixed in.

4) Spoon the mousse into individual cups. Use the remaining ¼ of the whipped cream mixture to top the mousse. Then sprinkle on chocolate chips, cinnamon, or candied pecans. Enjoy! (NOTE: Double all ingredients to make a bigger batch.)