Squash and Lentil Bisque
|Butternut squash/Acorn squash||2 Medium, chopped (Cooked)|
|Apples||2 Cup (32 tbs), chopped|
|Red onion||1 Medium, chopped|
|Unsweetened applesauce||1⁄2 Cup (8 tbs)|
|Apple juice||1 Cup (16 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon (Cayenne)|
|Vegetable broth||14 Ounce|
|Dried lentils||4 Ounce (Sorted And Rinsed)|
|Shredded reduced fat mozzarella cheese||3 Ounce|
|French bread slice||6 (1/4 Inch Thick)|
|Chopped red onion||1 Cup (16 tbs)|
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.
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.