Email to Stella      

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