Curried Squash and Apple Bisque with Leek
butternut squash, red apples, and a bowl of hearty bisque soup
Prep Time
30 minutes, plus 50 minutes Cook Time
Number of Servings
Serves 6
Ingredients
  • 3 medium leeks, white part only, coarsely chopped
  • 2 large celery stalks, coarsely chopped
  • 1 cup tart apple, peeled, cored, diced into [q:1/2]” cubes (measure after chopping)
  • 1 large russet potato, peeled and chopped into 1” cubes
  • 4 cups butternut squash, peeled and chopped into 1” cubes (measure after chopping)
  • 1 tsp Madras curry powder
  • [q:1/4] tsp cinnamon
  • 1 small bay leaf
  • [q:1/2] teaspoon fine sea salt
  • [q:1 1/2] quarts vegetable stock
  • 2 Tbsp maple syrup
  • 2 Tbsp fresh-squeezed orange juice
  • [q:1/2] cup heavy cream or evaporated skim milk (optional)
  • 2 Tbsp olive oil
  • Salt and pepper to taste
Directions
  1. In a heavy-bottomed 6-quart pot, sauté the leeks, celery, apple and [q:1/2] teaspoon salt in the olive oil over medium heat until softened, about 8 minutes.
  2. Add the curry powder, cinnamon, and bay leaf and stir until the spices become fragrant, about 1 minute. Add the squash, potato, and stock, stir and bring to the boil, then reduce the heat to medium-low and simmer, covered, for 25 to 30 minutes, or until the potato crumbles when pressed with a fork.
  3. Remove from the heat, fish out the bay leaf and discard. Using an immersion blender or a regular blender (working in small batches), puree the soup until completely smooth.
  4. Strain the soup through a fine mesh strainer, taking care not to push the fibrous solids through the mesh. Return the soup to the stove and return it to a light simmer to reduce until the soup will lightly coat the back of a spoon.
  5. Remove from the heat and stir in the maple syrup, the optional evaporated skim milk, a dash of pepper, and the fresh orange juice. Taste for seasoning and adjust if necessary. A bit of crumbled bacon and chive sprinkled over the soup before service is a nice touch, and many—including Anthony Bourdain—choose to drizzle a little extra maple syrup as well.
Nutrition Info
Made with evaporated skim milk: 190 Calories, 4 g Protein, 0 mg Cholesterol, 35 g Carbohydrates, 12 g Total sugars (4 g Added sugars), 5 g Fiber, 5 g Total fat (1 g sat), 423 mg Sodium, [nutrition:5] Vitamin A, [nutrition:3] Vitamin B6, Vitamin C, Vitamin K, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Calcium, Folate, Iron, Magnesium, Phosphorus, Potassium