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Date Posted: 20:54:28 10/22/02 Tue
Author: Shell
Subject: Autumn Bisque

FOR THE SOUP:
3 lbs.butternut squash,peeled and cut into 1-inch cubes
3 leeks(white and light green parts),washed and sliced
3 apples,cored,peeled and cut into chunks
4 Tbsps.unsalted butter
1 Tbsp.vegetable oil
1 Tbsp.curry powder
6 cups chicken stock
1 1/2 cups apple cider(not juice)
1/2 cup heavy cream
Salt

FOR THE CROUTONS:
1/2 cup olive oil
1/4 tsp.paprika
1/4 tsp.salt
1 clove garlic,minced
1 1/2 cups cubed French bread,crusts removed

FOR THE GARNISH:
1 cup grated Asiago cheese

To make the soup,saute the squash,leeks and apples in the butter
and vegetable oil in a skillet over medium heat.Cook until the leeks
and apples begin to soften,about 5 minutes.Add the curry powder and
saute a minute or so more.

Pour in the chicken stock and the cider and bring to a boil.Then
simmer over low heat about 30 minutes.The squash should be very
soft.Transfer in batches to the food processor and process until
smooth.Return the bisque to the pot,stir in the cream,add salt to
taste,and reheat.

Heat the oven to 400 degrees and make the croutons.Combine the olive
oil,paprika,salt and garlic in a mixing bowl.Add the bread and
toss.Place the bread cubes on a baking sheet and bake for 5-7
minutes,or until firm and golden.

Ladle the hot soup into bowls.Top with croutons and grated cheese.

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