You are here: Home » Recipes » Butternut Squash and Apple Bisque Butternut Squash and Apple Bisque Recipe by RelishKitchen Tested Yield 10 servings Prep 5 mins Cook 40 mins Never have a fruit and a vegetable gotten along so well. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 2 tablespoons butter1/3 cup chopped leek, white part only3 cups chopped Braeburn (or other tart) apple3 cups peeled and diced butternut squash1 cup peeled and coarsely chopped russet potato1/3 cup dry sherry3 cups low-sodium vegetable or chicken broth1 cup fresh orange juice1 tablespoon honey1/2 teaspoon kosher salt1/2 teaspoon freshly grated nutmeg1 1/2 tablespoons curry powder1 teaspoon Coarsely ground black pepper1 1/4 cups half-and-half3/4 cup crumbled blue cheese or shredded Cheddar cheese Shredded fresh basil, optional Instructions Melt butter in a medium saucepan. Add leeks; sauté 5 minutes. Add apples; cook until they just begin to soften, about 5 minutes. 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. 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.