Butternut Squash Lentil Bisque

I had some lentils on hand after making this dish with salmon. The salmon and lentils really come together in that dish. We've actually made it again since we first tried it. And it was even better the second time! I had originally purchased a 1 lb bag of lentils for that recipe and, after making it twice, still had almost half a bag of lentils left. So I decided to try the recipe printed on the bag of that bag. The recipe, as we made it, is listed below! It's got some interesting flavors in it; read on to find out what it is...

Butternut Squash Lentil Bisque
   Serves 3-4
1 butternut squash, peeled and chopped
1 apple, cored and chopped
1 onion, diced
1/4 c unsweetened applesauce
1/2 c apple juice
1/4 tsp ground nutmeg
1/8 tsp cayenne pepper
1 c chicken broth
1/2 c lentils

   Heat squash, apples, onion, applesauce, apple juice, nutmeg, pepper, and 1 cup of the broth to boiling in 3 quart saucepan., stirring occasionally; reduce heat. Cover and simmer 20 minutes, or until the squash is tender.
   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.

We served with a grilled chilled sandwich.

Did you figure out what the interesting flavors are!? It's apple! The applesauce and apple juice really sweeten it up. I thought it was a little bit much for the bisque. I did like having the apple in it so next time would just substitute the apple juice for more stock or water.

Do you have some interesting recipes that call for apple juice?!

1 comment:

  1. Interesting combinations. I can't think of any recipes with apple juice.