Butternut Squash Bisque

This improvised recipes starts with a basic creamed vegetable soup, and then roasted squash and leeks are added for a distinctive taste. This soup is a great way to get folks to eat veggies. They only know how wonderful it tastes and pretty it looks!

Yield

Ingredients

1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
(about 4 cups), divided
1/2 cup orange juice
1/3 cup packed brown sugar
1 cinnamon stick (3 inches)
1 cup sliced leeks (white portion only)
1 medium tart apple, peeled and chopped
1/2 cup chopped onion
1/4 cup butter, cubed
4 cups chicken broth
1/3 cup heavy whipping cream
salt and pepper to taste
1 tablespoon olive oil

Directions

Preheat oven to 450°F (232°C). In a roasting pan, toss 3 cups of squash, orange juice and brown sugar; add cinnamon. Cover and bake for 30 to 40 minutes or until squash is tender. Discard cinnamon; drain squash, reserving cooking liquid. Set squash and liquid aside.

In a Dutch oven, saute the leeks, apple and onion in butter until tender. Add broth; bring to a boil. Stir in cooked squash; cook for 5 minutes. Add the cream, salt and pepper; heat through. Cool slightly.

In a blender, process soup in batches until smooth. Return all to the pan; heat through (do not boil).

Cut remaining squash into 1/4-inch cubes. In a large skillet, saute squash cubes in oil and reserved cooking liquid until squash is tender and liquid has evaporated. Ladle soup into bowls. Garnish with squash cubes.

Estimated Time

Preparation Time:

Nutritional Information

Amount per serving (1 cup): Calories 279, Fat 15 g (Saturated Fat 8 g), Cholesterol 39 mg, Sodium 715 mg, Carbohydrate 36 g, Fiber 5 g, Protein 3 g.

Recipe Courtesy Of

Dianna Wacasey, Houston, Texas

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