Recipe

Butternut Squash And Apple Bisque Recipe


Butternut Squash And Apple Bisque Recipe
Wonderful soup. Little different from plain butternut squash soup.

Pleclare

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Ingredients
  • 2Tbs butter
  • 1/3c leek,white part only
  • 3c chopped braeburn(or other tart) apple
  • 3c peeled and diced butternut squash
  • 1c peeled and chopped russet potato
  • 1/3c dry sherry
  • 3c low-sodium vegetable or chicken broth
  • 1c fresh orange juice
  • 1 Tbs honey
  • 1/2tsp kosher salt1/2tsp fresh grated nutmeg
  • 11/2Tbs curry powder
  • coarse grond black pepper
  • 11/4c half and half
  • 3/4c crumbled blue cheese or shreaded cheddar cheese
  • shreaded fresh basil

Directions
  1. Melt butter in medium saucepan. Add leeks;saute 5 mins. Add apples;cook until they just begin to soften,about 5 mins.
  2. Add butternut squash,potatoes,sherry and broth. Bring to a boil,cover,reduce heat and simmer until potatoes and squash are tender,about 30 mins.
  3. Add orange juice,honey,salt,nutmeg,curry and pepper. Cool slightly Transfer to a blender or food processor and puree(in batches,if necessary). Return soup to saucepan and add half and half. Heat thoroughly over low heat. Do noit boil. Place soup in serving bowls;top each with 1 Tbs. cheese and basil

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Comments


Love it, love it, love it. I will have to trade out the butternut(allergy)for another winter squash but I'm looking forward to this one, clare! Thanks... 5.
Lorraine


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