Butternut and Leek Bisque

  • Yield: 4 servings


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