Squash and Lentil Bisque

A rich blend of true fall favorites--squash, apples, onions and lentils--is topped with broiled cheese bread. This bisque is "souper"!

  • Prep Time 20 min
  • Total Time 1 hr 15 min
  • Servings 6

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

  • 1 Heat squash, apples, onion, applesauce, apple juice, nutmeg, red pepper and 1 cup of the broth to boiling in 3-quart saucepan, stirring occasionally; reduce heat. Cover and simmer 20 minutes.
  • 2 Place squash mixture in blender or food processor. Cover and blend on medium speed until smooth; return mixture to saucepan. Stir in lentils and remaining broth. Heat to boiling; reduce heat. Cover and simmer 25 to 30 minutes, stirring occasionally, until lentils are tender.
  • 3 Set oven control to broil. Sprinkle cheese on bread slices. Place on rack in broiler pan. Broil bread with tops 3 inches from heat about 2 minutes or until cheese is bubbly. Top each serving of soup with slice of cheese bread and chopped onion.

Expert Tips

Create a sensation by serving this soup in edible squash bowls. Cut butternut or acorn squash in half, and remove seeds and fibers. Cook the squash halves before filling with soup.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
215
(
Calories from Fat
25 ),
% Daily Value
Total Fat
3 g
3 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
10 mg
10 %;
Sodium
420 mg
420 %;
Total Carbohydrate
47 g
47 %
(Dietary Fiber
11 g
11 %
),
Protein
11 g
11 %
;
% Daily Value*:
Vitamin A
24%;
Vitamin C
12%;
Calcium
18%;
Iron
18%;
Exchanges:
1 Starch; 2 Fruit; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.