Butternut Squash Bisque Print recipe Print with main photo Print text only Meal type Appetizer, Entrée, Lunch, Soup By author Dianna Wacasey Ingredients 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) Directions Preparation 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.