Ingredients
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
Directions
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
Delicious Dishes
It's a Blog Party's Fall Fest Apple Recipes 2011
Everyday Sisters' Sharing Sundays: Apples
Savory Sunday
Sweet Indulgences Sunday
Gluten-Free Wednesdays
Seasonal Inspiration Saturday
4 comments:
If you say bisque, I'm totally in! Love the flavors in this one. I'd never get Mr. GFE to try it, but my girlfriends would love it, especially for one of our tea events. :-)
Thanks, Carolyn!
Shirley
sounds amazing! I love all your recipes. such an inspiration!
The ingredients sound so delicious! This is the perfect soup for fall. Thanks for sharing on Sweet Indulgences Sunday.
I haven't done bisque in a while because of being dairy free. I do love butternut squash soup with apple in it, though, and a little rum in it sounds great!
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