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Butternut Squash Bisque Recipe

Butternut Squash Bisque Recipe photo by Taste of Home

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I'M always improvising on recipes. For this one, I started with a basic creamed vegetable soup, and then added roasted squash and leeks 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! -Dianna Wacasey, Houston, Texas

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Butternut Squash Bisque Recipe

Prep: 40 min. Cook: 30 min. + cooling

Yield: 6 Servings

40 30 70

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; 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. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 279 calories, 15 g fat (8 g saturated fat), 39 mg cholesterol, 715 mg sodium, 36 g carbohydrate, 5 g fiber, 3 g protein.

Originally published as Butternut Squash Bisque in Reminisce November/December 1998, p45

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Butternut Squash Bisque

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Reviewed on Aug. 18, 2012 by Rufus0901

I hope this person who made this doesn't quit their day job. This was pathetic!

Reviewed on May. 24, 2012 by elvinfoddrill

Was very bland....made my family sick to stomach....yuk!!

Reviewed on Nov. 16, 2011 by VickyGr

I used squash that was already cooked, so at first I sauted it with the apple and onions (I didn't have any leeks), adding the orange juice and some powder cinnamon. I also used evaporated milk instead of whipping cream and a lot less butter to make it lighter. I also added some nutmeg at the end, it really complemented the taste. The recipe is great, I will be making it again.