I'm always improvising recipes. For this butternut squash bisque, I started with a basic creamed vegetable soup and then added roasted squash and leeks for a distinctive taste. This soup is a delightful way to get folks to eat veggies. They know only how wonderful it tastes and how pretty it looks! —Dianna Wacasey, Houston, Texas
Butternut Squash Bisque
Butternut Squash Bisque
Prep Time
40 min
Cook Time
30 min
Yield
6 servings
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
- In a roasting pan, toss 3 cups of squash, orange juice and brown sugar; add cinnamon. Cover and bake at 450° for 30-40 minutes or until squash is tender. Discard cinnamon stick; 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-in. 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.
Nutrition Facts
1 cup: 279 calories, 15g fat (8g saturated fat), 39mg cholesterol, 715mg sodium, 36g carbohydrate (22g sugars, 5g fiber), 3g protein.
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