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CREAMY SQUASH, APPLE, AND CORN BISQUE
1 pound acorn or butternut squash, peeled, seeded, and finely chopped 3 tart apples, peeled, cored, and finely chopped 3 tablespoons unsalted butter 3 medium leeks, rinsed well and sliced 1 clove garlic, minced 4 cups vegetable broth 1 1/2 cups frozen corn kernels 6 tablespoons heavy (whipping) cream 1/4 teaspoon freshly grated nutmeg 4 scallions, finely minced (for garnish)
Over medium heat, saute the squash and apples in the butter for 5 minutes, stirring occasionally.
Add leeks and garlic and saute another 5 minutes.
Add the broth and corn and simmer 10 minutes.
Stir in the cream and nutmeg and heat just until warmed through.
Sprinkle with the minced scallions and serve.
Servings: 8 Source: A Vegetarian Christmas by Nanette Blanchard
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