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Squash and Lentil Bisque

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Betty Crocker Kitchens
Updated Sep 14, 2006
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A rich blend of true fall favorites--squash, apples, onions and lentils--is topped with broiled cheese bread. This bisque is "souper"!

Squash and Lentil Bisque

  • Prep Time 20 min
  • Total 1 hr 15 min
  • Servings 6
  • Ingredients 12
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

215 Calories
3 g Total Fat
11 g Protein
47 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
215
Calories from Fat
25
Total Fat
3 g
Saturated Fat
2 g
Cholesterol
10 mg
Sodium
420 mg
Potassium
820 mg
Total Carbohydrate
47 g
Dietary Fiber
11 g
Protein
11 g
% Daily Value*:
Vitamin A
24%
24%
Vitamin C
12%
12%
Calcium
18%
18%
Iron
18%
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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