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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"!

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 (6) 2 Reviews
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  • 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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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

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.

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View Full Nutrition Information

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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