Butternut Squash Bisque
TOTAL TIME: Prep: 40 min. Cook: 30 min. + cooling
YIELD: 6 servings.
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
Ingredients
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1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups), divided
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1/2 cup orange juice
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1/3 cup packed brown sugar
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1 cinnamon stick (3 inches)
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1 cup sliced leeks (white portion only)
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1 medium tart apple, peeled and chopped
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1/2 cup chopped onion
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1/4 cup butter, cubed
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4 cups chicken broth
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1/3 cup heavy whipping cream
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Salt and pepper to taste
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1 tablespoon olive oil
Directions
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1.
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.
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2.
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.
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3.
In a blender, process soup in batches until smooth. Return all to the pan; heat through (do not boil).
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4.
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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