Butternut Squash Bisque
1 medium butternut
squash,peeled,seeded and
cut into 1-inch cubes
(about 4 cups),divided
1/2 c.orange juice
1/3 c.packed brown sugar
1 cinnamon stick(3inches)
1 c. sliced leeks
(white portion only)
1 medium tart apple,
peeled and chopped
1/2 c. chopped onion
1/4 c,butter,cubed
4 c. chicken broth
1/3 c. heavy whipping cream
Salt & pepper to taste
1 T. olive oil
In a roasting pan,toss 3 cups of squash,orange juice
and brown sugar,add cinnamon.Cover and bake at 450 degrees 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.Sir 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)
Cut remaining squash into 1/4in cubes.In a large skillet,saute squash cubes in oil and reserved cooking liquid until squash is tender and liquid has evaporated.Ladle soup into bowls.Garnish with squash cubes.
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