Butternut Squash and Apple Bisque
Kristin
ingredients
- 2 Tbsp. butter
- 1/3 cup chopped leek, white part only
- 3 cup chopped tart apple
- 3 cup peeled, diced butternut squash
- 1 cup peeled, chopped russet potato
- 1/3 cup dry sherry
- 3 cup low-sodium vegetable/chicken broth
- 1 cup orange juice
- 1 Tbsp. honey
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- 1 1/2 Tbsp. curry powder
- 1 1/4 cup half-and-half or milk
- 3/4 cup crumbled blue cheese or cheddar cheese
- shredded basil
- coarsely ground pepper
directions
- 1
Melt butter in saucepan. Add leeks, saute for 5 minutes. Add apples, cook until soft.
- 2
Add butternut squash, potatoes, sherry, and broth. Bring to boil, cover, reduce heat, and simmer until potatoes and squash are tender, 30 minutes.
- 3
Add orange juice, honey, salt, nutmeg, curry, and pepper. Transfer to blender and puree. Return to saucepan and add half-and-half. Heat thoroughly over low heat. Do not boil. Top with cheese and basil.
notes
180 calories, 4g. protein, 3g. fiber
Source: Kristin
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews