Butternut and Leek Bisque

  • Yield 4 servings

Butternut squash and leeks star in this tasty bisque with a beautiful presentation.


2 pounds butternut squash, cut into halves
2 large leeks
1 1/2 teaspoons olive oil
1 small apple, peeled, chopped
2 cups water
1 -- (14-ounce) can low-sodium chicken broth
1 1/2 teaspoons salt
1/4 teaspoon sage
1/4 teaspoon white pepper
1/8 teaspoon allspice
3/4 cup half-and-half or milk


  1. 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.
  2. Trim leeks, leaving 2-inches of green; chop.
  3. Saute leeks in oil in saucepan over medium heat for 8 minutes.  Stir in squash, apple, water, broth and seasonings.
  4. Simmer for 15 minutes or until vegetables are tender, stirring occasionally.
  5. Process in several batches in blender or food processor until smooth.
  6. Bring bisque to a simmer in saucepan just before serving.  Stir in half-and-half.  Simmer just until heated through, stirring frequently.
  7. Ladle into soup bowls.

Recipe reprinted with permission from The Junior League of Wheeling’sThe Best of Wheeling (Wheeling, West Virginia, 1994).




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