Harvest Vegetable And Orchard Fruit Bisque

Serves: 4
Total Calories: 102


1 tablespoon olive oil
1/2 cup diced onion, fresh or frozen
1 rib celery, finely chopped
1 carrot, peeled and finely chopped
1 teaspoon dried thyme
1 bay leaf
1/4 teaspoon ground allspice
1 (1-pound) package peeled butternut squash cubes, cut into 1-inch pieces
2 cups vegetable broth
1 cup V8 vegetable juice
1/2 cup orange juice
1/2 cup apple juice


Heat the oil in a large saucepan over medium heat add the onion, celery, and carrot and sauté until tender, about 5 minutes. Add the thyme, bay leaf, allspice, squash, and broth cover and simmer until the squash is tender, about 15 minutes. Remove the bay leaf and puree the vegetables and broth in a blender or food processor until smooth.

Return the puree to the saucepan. Stir in the juices and heat until simmering cook for 5 minutes. Serve hot.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 102
Calories from Fat: 30

This Harvest Vegetable And Orchard Fruit Bisque recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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