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Butternut Squash Bisque

 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


  • 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


  • 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

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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.
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.