Butternut Squash and Apple Bisque

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 10 servings
  • Prep: 5 mins
  • Cook: 40 mins


2tablespoons butter
1/3cup chopped leek, white part only
3cups chopped Braeburn (or other tart) apple
3cups peeled and diced butternut squash
1cup peeled and coarsely chopped russet potato
1/3cup dry sherry
3cups low-sodium vegetable or chicken broth
1cup fresh orange juice
1tablespoon honey
1/2teaspoon kosher salt
1/2teaspoon freshly grated nutmeg
1 1/2tablespoons curry powder
1teaspoon Coarsely ground black pepper
1 1/4cups half-and-half
3/4cup 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.

Nutritional Info *per serving

  • Glycemic Load 2
  • Calories 210
  • Fat 9g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2.5g
  • Cholesterol 25mg
  • Sodium 360mg
  • Potassium 600mg
  • Carbohydrate 28g
  • Fiber 3g
  • Sugars 6g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 100%
  • Vitamin C 100%
  • Calcium 15%
  • Iron 8%