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    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


    1. 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.

    2. Discard cinnamon stick; drain squash, reserving cooking liquid.

    3. 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.

    4. Add cream, salt and pepper; heat through.

    5. 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.

    6. In a skillet, saute squash cubes in oil and reserved cooking liquid until squash is tender.

    7. Ladle soup into bowls. Garnish with squash cubes.

    8. YIELD: 6 Servings



 

 

 


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