Creamy squash~ apple~ & corn bisque

Yield: 8 Servings

Measure Ingredient
1 pounds Acorn or butternut squash peeled, seeded and finely chopped
3 \N 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 \N Scallions; finely minced, for garnish

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

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