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Butternut Squash Bisque

SUBMITTED BY: Dianna Wacasey

"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"
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 4.3 star rating.
Read Reviews (3)
PREP TIME  45 Min
COOK TIME  30 Min
READY IN  1 Hr 15 Min

SERVINGS

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Servings
 

INGREDIENTS

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

DIRECTIONS

  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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2006 by Carol
Very good butternut squash soup. Great creamy flavor. I must admit this soup took quite a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2007 by Kim C-K
Very good! Substituted canola oil for most the butter, and 2% for most of the whipping cream... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2006 by Enirfak
Very good-I used half-and-half instead of cream to cut down on the fat, and added a little... MORE


 
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