~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 (3 inches) 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 and pepper to taste 1 tbsp. olive oil In a roasting pan, toss 3 cups of squash, orange juice and brown sugar; add cinnamon. Cover and bake at 450° 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. Stir 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 1/4-in. 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. Yield: 6 servings
( *¤* ¸.·´´) ¸.·´´ «´¨`·.. ¤ *Angelique* ¤..·´¨`» ( *¤* .¸) `´·.¸ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
