Butternut Squash & Apple Bisque
3 cups peeled and seeded butternut squash, cut into 1-inch cubes
1/2 cup orange juice or apple cider
1 tbsp bourbon or dark rum (optional)
1/3 cup packed brown sugar
1 (3 inch) cinnamon stick
1 cup sliced leeks, white part only
1 medium tart apple, peeled and chopped
1/2 cup chopped onion
1/4 cup butter or margarine
4 cups chicken broth
1/3 cup whipping cream
salt and pepper to taste
In a roasting pan, toss 3 cups of squash, juice/cider, bourbon/rum and brown sugar; add cinnamon. Cover and bake at 450 degrees F for 30-40 minutes or until squash is tender. Discard cinnamon; drain squash, reserving cooking liquid. Set squash and liquid aside.
In a Dutch oven, saute leeks, apple and onion in butter until tender. Add broth; bring to a boil. Stir in cooked squash; cook for 5 minutes. Add cream, salt and pepper; heat through. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return all to the pan; heat through (do not boil).
Ladle soup into bowls. Garnish as desired, I like crispy, crumbled bacon and a sprinkling of fresh, grated Parmesan cheese or a thinly sliced piece of apple.
This recipe is also linked to...
This Week's Cravings: Apples
It's a Blog Party's Fall Fest Apple Recipes 2011
Everyday Sisters' Sharing Sundays: Apples
Sweet Indulgences Sunday
Seasonal Inspiration Saturday