BUTTERNUT SQUASH & APPLE BISQUE

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BUTTERNUT SQUASH & APPLE BISQUE image

Categories     Soup/Stew     Vegetable

Yield 10 people

Number Of Ingredients 2

2 tbl butter - 1/3 cup chopped leek
white part - 3 cups chopped tart apple - 3 cups peeled & diced butternut squash - 1 cup peeled & chopped russet potato - 1/3 cup sherry - 3 cups broth - 1 cup orange juice - 1 tbl honey - 1/2 tsp kosher salt - 1/2 tsp grated nutmeg - 1 1/2 tbl curry powder - coarsely ground bl pepper - 1 1/4 cups 1/2 & 1/2 - 3/4 cup shredded cheddar cheese - shredded fresh basil

Steps:

  • melt butter in med saucepan - add leeks - saute 5 mins - add apples - cook until they begin to soften (about 5 mins) add squash, potatoes, sherry & broth - bring to boil, cover, reduce heat & simmer until pots & squash are tender, about 30 mins add orange juice honey,salt, nutmeg, curry & pepper - cool slightly - transfer to blender & puree - return soup to saucepan & ad 1/2 & 1/2 - heat thoroughy over low heat - do not boil - serve

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