Bisque: Butternut Squash Bisque
Source of Recipe
Taste of Home
List of Ingredients
- 1 medium butternut squash, peeled, seeded and cut into 1" cubes (about 4 Cups)
- 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, cored and chopped
- 1/2 cup chopped onion
- 1/4 cup butter
- 4 cups chicken broth
- 1/3 cup whipping cream
- salt and pepper to taste
- 1 Tbls. olive oil
Instructions
- In a roasting pan, toss 3 cups of squash, orange juice and brown sugar;add cinnamon. Cover and bake at 450 degrees for 30-40 minutes or until tender.
- Discard cinnamon stick; drain squash, reserving cooking liquid.
- Set squash and liquid aside. In a Dutch oven, saute leeks, apple and onion in butter until tender. Add broth; bring to a boil. Stir in cooked squash; cook for 5 minutes.
- Add cream, salt and pepper; heat through.
- Cool slightly. In a blender, process soup in batches until smooth. Return to pan; heat through(do not boil). Cut remaining squash into 1/4 inch cubes.
- In a skillet, saute squash cubes in oil and reserved cooking liquid until squash is tender.
- Ladle soup into bowls. Garnish with squash cubes.
- YIELD: 6 Servings
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