Butternut Squash Bisque

By AnnaMaria507

Ingredients

• 1 medium butternut squash, peeled, seeded and cut into 1" cubes (about 4 cups) divided.
• 1/2 cup orange juice
• 1/3 cup packed brown sugar
• 1 cinnamon stick (3")
• 1 cup sliced leeks (white portion only)
• 1 medium tart apple, peeled and chopped
• 1/3 cup chopped onion
• 1/4 cup butter, cubed
• 3 cups chicken broth
• 1/3 cup heavy whipping cream
• salt and pepper to taste
• 1 tbsp olive oil

Details

Servings 6

Preparation

Step 1

1. In a 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. 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 lender 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 large 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.