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.

Mark Boughton Photography / styling by Teresa Blackburn


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


  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.