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Butternut Squash Bisque

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

6 ServingsPrep: 40 min. Cook: 30 min. + cooling

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

2 of 2

Butternut Squash Bisque (continued)

Directions (continued)

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.

Nutrition 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.