Name: Butternut Squash Bisque
Prep time: 40 min
Cook time: 40 min
Yield: 6
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 -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Squash Bisque

1. 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups), divided -

2. 1/2 cup orange juice -

3. 1/3 cup packed brown sugar -

4. 1 cinnamon stick (3 inches) -

5. 1 cup sliced leeks (white portion only) -

6. 1 medium tart apple, peeled and chopped -

7. 1/2 cup chopped onion -

8. 1/4 cup butter, cubed -

9. 4 cups chicken broth -

10. 1/3 cup heavy whipping cream -

11. Salt and pepper to taste -

12. 1 tablespoon olive oil -

How to cook deliciously - Butternut Squash Bisque

1. Stage

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.

2. Stage

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.

3. Stage

In a blender, process soup in batches until smooth. Return all to the pan; heat through (do not boil).

4. Stage

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.