Winter Squash and Lentil Bisque

 

2

medium butternut or acorn squash, cooked, peeled 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 oz) vegetable broth

1/2

cup dried lentils (4 oz), sorted, rinsed

3/4

cup shredded reduced-fat mozzarella cheese (3 oz)

6

slices (1/4 inch thick) French bread

Additional chopped red onion, if desired

• 1 In 3-quart saucepan, heat squash, apples, onion, applesauce, apple juice, nutmeg, red pepper and 1 cup of the broth to boiling, stirring occasionally; reduce heat. Cover; simmer 20 minutes.
• 2 In blender or food processor, place squash mixture. Cover and blend on medium speed until smooth; return mixture to saucepan. Stir in lentils and remaining broth. Heat to boiling; reduce heat. Cover; 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.