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Squash And Lentil Bisque

Ruben's picture
A rich blend of true fall favorites--squash, apples, onions and lentils--is topped with broiled cheese bread. This bisque is "souper"!
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Interest: 
Holiday, Party
Restriction: 
Vegetarian
Ingredient: 
Cheese, Vegetable
Preparation Time: 
20 Minutes
Cook Time: 
75 Minutes
Ready In: 
0 Minutes
Servings: 
6

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