Buttternut Squash and Lentil Bisque

Cooked squash, apple, onion & broth is pureed, seasoned with red pepper & nutmeg, & cooked with lentils. Sliced bread and gouda cheese float atop.

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Ingredients:

• 3 cups peeled and chopped butternut squash
• 1 cup of chopped sweet onion
• 3/4 cup of chopped green apple
• 2 cups vegetable stock (or chicken)
• 1/4 teaspoon of ground nutmeg
• 1/8 teaspoon of red pepper flakes
• 1/2 cup of dried lentils
• 3/4 cup of gouda cheese
• 6 slices of French bread, 1/4-inch thick
• Fresh chopped chives
• Salt to taste
• Pepper to tast
• Sugar to taste

Method

Heat squash, apples, onion, 1/2 of the Vegetable stock, the nutmeg and red pepper flakes to boiling in 3 qt. saucepan. Reduce heat; stir occasionally. Cover and simmer for 20 mins. Cool slightly. Place mix in food processor until smooth. Return mix to pan and add in lentils and remaining stock. Bring to boiling, reduce heat and cook to 30 mins. or until lentils are tender. Fotina Crutons: Oven temp set to broil. Sprinkle cheese over bread slices and broil until chesse is bubbly. Top each bowl of soup with bread. Garnish with freshed chopped chives.

Notes: Great Thanksgiving favorite in my home but can be enjoyed through-out the winter months.

Number of servings: 6

Submitted By: aminty
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