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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:
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(3)
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PREP TIME
45 Min
COOK TIME
30 Min
READY IN
1 Hr 15 Min
SERVINGS
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Servings
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METRIC
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
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DIRECTIONS
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.
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).
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
Reviewed on Nov. 12, 2006 by Carol
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Carol
Nov. 12, 2006
Very good butternut squash soup. Great creamy flavor. I must admit this soup took quite a while to prepart, but well worth it!!
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1 user found this review helpful
Very good butternut squash soup. Great creamy flavor. I must admit this soup took quite a...
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Reviewed on Oct. 19, 2007 by Kim C-K
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Kim C-K
Oct. 19, 2007
Very good! Substituted canola oil for most the butter, and 2% for most of the whipping cream with no ill affects. Great fall flavor. The apple really comes out.
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Very good! Substituted canola oil for most the butter, and 2% for most of the whipping cream...
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Reviewed on Oct. 23, 2006 by
Enirfak
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Enirfak
Oct. 23, 2006
Very good-I used half-and-half instead of cream to cut down on the fat, and added a little paprika to the sauteed squash. It came out delicious!
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0 users found this review helpful
Very good-I used half-and-half instead of cream to cut down on the fat, and added a little...
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