Butternut Squash Bisque

Butternut Squash Bisque

Meal type Appetizer, Entrée, Lunch, Soup
By author Dianna Wacasey


  • 1 Medium butternut squash (peeled, seeded, and cut into 1-inch cubes)
  • ½ cup orange juice
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup sliced leeks (white portion only)
  • 1 tart apple (peeled and chopped)
  • ½ cup chopped onion
  • ¼ cup butter
  • 4 cups chicken broth
  • ½ cup light cream
  • salt and pepper (to taste)


In a covered roasting dish, toss the squash, orange juice, brown sugar, and cinnamon. Cover and bake at 450 degrees for 40 minutes. Mash warm squash with a potato masher and set aside.

In a large kettle, sauté 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. Allow to cool slightly.

In a food processor, puree the soup in batches until smooth. Return all soup to the pan and heat through, but do not boil. Serve warm.
  • Publisher: Mercury Media and Entertainment
  • Foodies of New England
    Box 380
    Sturbridge, MA 01566