Creamy squash~ apple~ & corn bisque
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Acorn or butternut squash peeled, seeded and finely chopped |
| 3 | Tart apples; peeled, cored and finely chopped | |
| 3 | tablespoons | Unsalted butter |
| 3 | mediums | Leeks; rinsed well & sliced |
| 1 | clove | Garlic; minced |
| 4 | cups | Vegetable broth |
| 1½ | cup | Frozen corn kernels |
| 6 | tablespoons | Heavy cream |
| ¼ | teaspoon | Freshly grated nutmeg |
| 4 | Scallions; finely minced, for garnish | |
Directions
Over medium heat, saute the squash and apples in the butter for 5 minutes, stirring occasionally. Add leeks and garlic and saute another 5 minutes. Add the broth and corn and simmer 10 minutes. Stir in the cream and nutmeg and heat just until warmed through. Sprinkle with the minced scallions.
Nutritional info per serving: 300 cal; 7g pro, 39g carb, 15g fat (42%) Source: A Vegetarian Christmas by Nanette Blanchard Miami Herald 12/21/95
Related recipes
- Acorn squash & apple soup
- Bisque of butternut squash with apple
- Butternut squash bisque with apple
- Creamed acorn squash soup
- Creamy squash soup
- Creamy squash, apple, and corn bisque
- Golden squash & carrot bisque
- Golden squash and carrot bisque
- Pumpkin-squash bisque
- Smoked acorn squash & wild rice bisque
- Smoked acorn squash and wild rice bisque
- Squash apple walnut bisque
- Squash bisque
- Squash~ apple~ & wild rice soup
- Winter squash & apple soup
- Winter squash and apple soup
- Winter squash apple & walnut soup
- Winter squash crab bisque
- Winter squash, apple and walnut soup
- Winter squash~ apple & walnut soup