You are here: Home » Recipes » Butternut and Leek Bisque Butternut and Leek Bisque Recipe by Favorite Recipes Press Yield 4 servings Butternut squash and leeks star in this tasty bisque with a beautiful presentation. PrintEmail Ingredients 2 pounds butternut squash, cut into halves2 large leeks1 1/2 teaspoons olive oil1 small apple, peeled, chopped2 cups water1 -- (14-ounce) can low-sodium chicken broth1 1/2 teaspoons salt1/4 teaspoon sage1/4 teaspoon white pepper1/8 teaspoon allspice3/4 cup half-and-half or milk Instructions Prick squash with fork. Place cut side down in baking pan. Bake at 400F for 45 minutes or until tender. Cool. Scrape pulp into bowl. Trim leeks, leaving 2-inches of green; chop. Saute leeks in oil in saucepan over medium heat for 8 minutes. Stir in squash, apple, water, broth and seasonings. Simmer for 15 minutes or until vegetables are tender, stirring occasionally. Process in several batches in blender or food processor until smooth. Bring bisque to a simmer in saucepan just before serving. Stir in half-and-half. Simmer just until heated through, stirring frequently. Ladle into soup bowls. Recipe reprinted with permission from The Junior League of Wheeling’sThe Best of Wheeling (Wheeling, West Virginia, 1994).