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Butternut Squash and Apple Bisque Recipe

   
 

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     Butternut Squash and Apple Bisque

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   10

Ingredients
2 tablespoons butter
1/3 cup chopped leek (white only)
3 cups chopped Braeburn or other tart apple
3 cups peeled and diced butternut squash
1 cup peeled and chopped russet potato
1/3 cup dry sherry
3 cups low-sodium vegetable or chicken broth
1 cup fresh orange juice
1 tablespoon honey
 
1/2 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
1- 1/2 tablespoons curry powder
coarsely ground black pepper
1 - 1/4 cups half and half
3/4 cup crumbled blue cheese or shredded Cheddar cheese
shredded fresh basil

Instructions
Melt butter in medium saucepan. Add leeks; saute 5 minutes. Add apples; cook until they just begin to soften about 5 minutes. Add butternut squash, potatoes, sherry and broth. Bring to boil, cover, reduce heat and simmer until potatoes and squash are tender - about 30 minutes.
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 not boil. Place soup in serving bowls; top each with 1 tablespoon cheese and basil.


Originally Submitted
12/2/2008





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