Butternut Squash Bisque

Subject: Butternut Squash Bisque Tue Nov 11, 2008 7:56 pm

1 medium butternut squash, peeled, seeded and cut into 1 inch cubes (about 4 cups) divided

1/2 cup orange juice

1/3 cup packed brown sugar

1 cinnamon sticks (3 inches)

1 cup sliced leeks (white portion only)

1 medium tart apple, peeled and chopped

1/2 cup chopped onion

1/4 cup butter

4 cups chicken broth

1/3 cup heavy whipping cream

Salt and pepper to taste

1tbsp Olive oil

In a roasting pan, toss 3 cups of squash, orange juice and brown sugar, add cinnamon

Cover and bake at 450 for 30 to 40 minutes or until squash is tender

Discard cinnamon, drain squash, reserving cooking liquid

Set squash and liquid aside

In a Dutch oven, sauté leeks, apples 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 inch cubes

In a skillet, sauté squash cubes in oil and reserved cooking liquid until squash is tender and liquid has evaporated

Ladle soup into bowls

Garnish with squash cubes

Yield 6 servings