butternut squash bisque

Save For Later Saved! Ask the Chef a Question Browse Similar Recipes

Servs: 6  Prep: 45m  Cook: 30m  

"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"

2

Yummies

Yummy! Yummy!

Click "Yummy!" if this recipe looks good to you. Learn more.

Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   4 cups peeled and seeded butternut squash, cut into 1-inch cubes, divided 4 cups peeled and seeded butternut squash, cut into 1-inch cubes, divided
•   1 tablespoon olive or vegetable oil 1 tablespoon olive or vegetable oil
•   1/3 cup whipping cream 1/3 cup whipping cream
•   1/2 cup chopped onion 1/2 cup chopped onion
•   1 (3 inch) cinnamon stick 1 (3 inch) cinnamon stick
•   4 cups chicken broth 4 cups chicken broth
•   salt and pepper to taste salt and pepper to taste
•   1/3 cup packed brown sugar 1/3 cup packed brown sugar
•   1/4 cup butter or margarine 1/4 cup butter or margarine
•   1 cup sliced leeks, white part only 1 cup sliced leeks, white part only
•   1 medium tart apple, peeled and chopped 1 medium tart apple, peeled and chopped
•   1/2 cup orange juice 1/2 cup orange juice

Instructions

1. 1. In a roasting pan, toss 3 cups of squash, orange juice and brown sugar; add cinnamon. Cover and bake at 450 degrees F for 30-40 minutes or until squash is tender. Discard cinnamon; drain squash, reserving cooking liquid. Set squash and liquid aside.
   2. In a Dutch oven, saute leeks, apple and onion in butter until tender. Add broth; bring to a boil. Stir in cooked squash; cook for 5 minutes. Add cream, salt and pepper; heat through. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return all to the pan; heat through (do not boil).
   3. Cut remaining squash into 1/4-in. cubes. In a 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.

Give this recipe a review

Tastetify	Well Written	Creative
Great Pic	Crowd Pleaser	I did it!
More Like This!	Just A Note	Can I Suggest...
Huh?	Nice One!	I'll Try It

Saving...

Cancel

Just A Note

Linda Bakfan October 17

I've got to try this! Sounds yummy. I'm in Houston too... waves hi. Linda

This review was ... ? (0) (0) (0) (0)