Winter Squash and Lentil Bisque Recipe

Winter Squash and Lentil Bisque Recipe

  • 2 butternut squash, peeled and chopped
  • 2 green apples, cored and chopped
  • 1 red onion, diced
  • 1/2 cup unsweetened applesauce
  • 1 cup apple juice
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1 (14.5 ounce) can vegetable broth
  • 1/2 cup dry lentils, rinsed
  • 3/4 cup shredded low-fat mozzarella cheese
  • 6 slices French bread 1/4 inch thick
  1. Heat squash, apples, onion, applesauce, apple juice, nutmeg, red pepper and 1 cup of the broth to boiling in 3-quart saucepan, stirring occasionally; reduce heat. Cover and simmer 20 minutes, or until the squash is tender.
  2. Place squash mixture in blender or food processor. Cover and blend on medium speed until smooth; return mixture to saucepan. Stir in lentils and remaining broth. Heat to boiling; reduce heat. Cover and simmer 25 to 30 minutes, stirring occasionally, until lentils are tender.
  3. Set oven control to broil. Sprinkle cheese on bread slices. Place on rack in broiler pan. Broil bread with tops 3 inches from heat about 2 minutes or until cheese is bubbly. Top each serving of soup with slice of cheese bread and chopped onion.
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