Creamy Squash, Apple, & Corn Bisque
![Creamy Squash, Apple, and Corn Bisque](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTcyNDEsInB1ciI6ImJsb2JfaWQifX0=--14a3865da2880d0c2b697e01bc5b59afba5bbe18/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_1be3b5f2adacd1f2bac8.jpg)
Yield
8 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | pound |
butternut squash
peeled, seeded and finely chopped |
|
3 | each |
Granny Smith apples
peeled, cored, finely chopped |
|
3 | tablespoons |
butter, unsalted
|
|
3 | medium |
leeks
rinsed well and sliced |
*
|
1 | clove |
garlic
minced |
|
4 | cups |
vegetable stock
|
|
1 ½ | cups |
corn
frozen |
|
6 | tablespoons |
heavy whipping cream
|
|
¼ | teaspoon |
nutmeg
freshly grated |
|
1 | x |
pepitas (pumpkin seeds)
to serve, optional |
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
453.6 | g |
butternut squash
peeled, seeded and finely chopped |
|
3 | each |
Granny Smith apples
peeled, cored, finely chopped |
|
45 | ml |
butter, unsalted
|
|
3 | medium |
leeks
rinsed well and sliced |
*
|
1 | clove |
garlic
minced |
|
946 | ml |
vegetable stock
|
|
355 | ml |
corn
frozen |
|
9E+1 | ml |
heavy whipping cream
|
|
1.3 | ml |
nutmeg
freshly grated |
|
1 | x |
pepitas (pumpkin seeds)
to serve, optional |
*
|
Directions
Over medium heat, sauté the squash and apples in the butter for 5 minutes, stirring occasionally.
Add leeks and garlic and sauté 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 toasted pumpkin seeds if desired.