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Squash and Lentil Bisque
Squash and Lentil Bisque
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Prep Time:
20 minutes
Total Time:
1 hour 15 minutes
Delicious bisque with squash, apples, onions, lentils, and cheesy bread topping. Perfect blend of fall flavors.
Ingredients:
  • 2 medium butternut or acorn squash, cooked and chopped
  • 2 medium green apples, chopped (2 cups)
  • 1 medium red onion, chopped
  • 1/2 cup unsweetened applesauce
  • 1 cup apple juice
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 can (14 ounces) vegetable broth
  • 1/2 cup dried lentils (4 ounces), sorted and rinsed
  • 3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
  • 6 slices French bread, 1/4 inch thick
  • Additional chopped red onion, if desired
Instructions:
  • In a 3-quart saucepan, bring the squash, apples, onion, applesauce, apple juice, nutmeg, red pepper, and 1 cup of broth to a boil. Stir occasionally. Cover and simmer for 20 minutes.
  • Transfer the squash mixture to a blender or food processor and blend until smooth. Return the mixture to the saucepan and add lentils and the rest of the broth. Bring to a boil, then simmer covered for 25-30 minutes, stirring occasionally, until lentils are tender.
  • Preheat broiler. Top bread slices with cheese and place on broiler pan rack. Broil 3 inches from heat for about 2 minutes until cheese is bubbly. Serve soup topped with cheese bread and chopped onion.

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