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  • 2 tablespoons butter
  • 1/3 cup chopped leek, white part only
  • 3 cups chopped Braeburn (or other tart) apple
  • 3 cups peeled and diced butternut squash
  • 1 cup peeled and coarsely chopped russet potato
  • 1/3 cup dry sherry
  • 3 cups low-sodium vegetable or chicken broth
  • 1 cup fresh orange juice
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1 1/2 tablespoons curry powder
  • 1 teaspoon Coarsely ground black pepper
  • 1 1/4 cups half-and-half
  • 3/4 cup crumbled blue cheese or shredded Cheddar cheese
  • Shredded fresh basil, optional


  1. Melt butter in a medium saucepan. Add leeks; sauté 5 minutes. Add apples; cook until they just begin to soften, about 5 minutes.
  2. Add butternut squash, potatoes, sherry and broth. Bring to a boil, cover, reduce heat and simmer until potatoes and squash are tender, about 30 minutes.
  3. Add orange juice, honey, salt, nutmeg, curry and pepper. Cool slightly. Transfer to a blender or food processor and purée (in batches if necessary). Return soup to saucepan and add half-and-half. Heat thoroughly over low heat. Do not boil. Place soup in serving bowls; top each with 1 tablespoon cheese and basil.
Recipe courtesy of Frank Turner, chef with the Matt Prentice Restaurant Group in Detroit, Mich.

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The recipe was originally published as Butternut Squash and Apple Bisque on

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