My Top Picks Fall Favorites Meatless

Butternut Squash Bisque

Source: Taste of Home

The garnish really adds to the flavor of this soup

Ingredients

  • 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (4 cups), divided. A squash peeler works great to peel the squash - see picture
  • 1/2 c. orange juice
  • 1/3 c. packed brown sugar
  • 1 cinnamon stick (3 inches)
  • 1 cup sliced leeks (2 leeks), white parts only
  • 1 tart apple (granny smith), peeled and chopped
  • 1/2 c. chopped onion
  • 1/4 c. butter, cubed
  • 4 c. chicken broth or stock (I use Kitchen Basics)
  • 1/3 c. heavy whipping cream
  • salt & pepper to taste
  • 1 Tbls. olive oil

Instructions

In a small roasting pan, toss 3 cups of squash, orange juice and brown sugar; add cinnamon. Cover and bake at 450 degrees for 30-40 minutes or until squash is tender. DO NOT OVERCOOK or extra liquid will absorb and there won’t be any extra for garnish. Discard cinnamon; drain squash, reserving cooking liquid. Set squash aside.

In a large pot, sauté 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).

Garnish: Cut remaining squash (1 cup) into 1/4-inch cubes.

In a medium skillet, sauté squash cubes in oil and reserved cooking liquid until squash is tender and liquid has evaporated. Ladle soup into bowls. Top with roasted squash cubes.

NOTE: Yield 6 servings