Butternut Squash and Apple Bisque

Kitchen Tested
  • Yield 10 servings
  • Prep 5 mins
  • Cook 40 mins

Never have a fruit and a vegetable gotten along so well.

Bisque
Mark Boughton Photography / styling by Teresa Blackburn

Ingredients

2 tablespoons butter
1/3 cup chopped leek, white part only
3 cups chopped Braeburn (or other tart) apple
3 cups peeled and diced butternut squash
1 cup peeled and coarsely 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
1 teaspoon Coarsely ground black pepper
1 1/4 cups half-and-half
3/4 cup crumbled blue cheese or shredded Cheddar cheese
Shredded fresh basil, optional

Instructions

  1. Melt butter in a medium saucepan. Add leeks; sauté 5 minutes. Add apples; cook until they just begin to soften, about 5 minutes.
  2. Add butternut squash, potatoes, sherry and broth. Bring to a boil, cover, reduce heat and simmer until potatoes and squash are tender, about 30 minutes.
  3. Add orange juice, honey, salt, nutmeg, curry and pepper. Cool slightly. Transfer to a blender or food processor and purée (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.

Recipe courtesy of Frank Turner, chef with the Matt Prentice Restaurant Group in Detroit, Mich.

Comments

Follow

Get every new post delivered to your Inbox.

Join 262 other followers