Curried Squash & Apple Bisque with Leek

Number of Servings: 6 (521 g)
Active Time: 30 min.
Total Time: 50 min.
Curried Squash and Apple Bisque with Leek Soup

This recipe yields approximately 1½ quarts of soup, and it’s very flexible. If you don’t have squash, carrots make an excellent substitute. You can skip straining the soup to up the fiber content and also increase the yield. Serve with a light salad of mixed greens tossed with the Avocado Vinaigrette found in Guiding Stars’ recipe section.


  • 3 medium leeks, white part only, coarsely chopped
  • 2 large celery stocks, coarsely chopped
  • 1 cup tart apple, peeled, cored, diced into ½” cubes
  • ½ tsp. salt
  • 2 Tbsp. olive oil
  • 1 tsp. Madras curry powder
  • ¼ tsp. cinnamon
  • 1 small bay leaf
  • 4 cups butternut squash, peeled and chopped into 1” cubes
  • 1 large russet potato, peeled and chopped into 1” cubes
  • 1½ quarts low sodium vegetable broth
  • 2 Tbsp. maple syrup
  • 2 Tbsp. fresh-squeezed orange juice
  • ½ cup heavy cream or evaporated skim milk
  • pepper to taste

    Optional Garnishes*:

    • chives


  1. In a heavy-bottomed 6-quart pot, over medium heat, sauté the leeks, celery, apple, and salt in olive oil until softened (8 minutes).
  2. Add the curry powder, cinnamon, and bay leaf stirring until the spices become fragrant (1 minute).
  3. Add the squash, potato, and broth. Stir and bring to a boil, then reduce the heat to medium-low and simmer, covered, until the potato crumbles when pressed with a fork (25-30 minutes).
  4. Remove from heat and discard bay leaf. Using an immersion blender or a regular blender (working in small batches), puree the soup until completely smooth.
  5. Strain the soup through a fine mesh strainer, taking care not to push the fibrous solids through the mesh. Return the soup to the stove and bring to a light simmer, reducing until the soup lightly coats the back of a spoon.
  6. Remove from heat and stir in the maple syrup, orange juice, heavy cream or evaporated skim milk, and a dash of pepper. Garnish with chopped chives, if desired.

*Optional garnishes have not been included in the rating of this recipe.

Nutrition Facts

6 servings per container

Serving Size 521 g

Amount per serving
Calories 275
% Daily Value*
Total Fat 12g 15%
Saturated Fat 5.5g 25%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 23mg 8%
Sodium 365mg 16%
Total Carbohydrate 41g 15%
Dietary Fiber 5.5g 21%
Total Sugars 13g
Includes 4g Added Sugars 8%
Sugar Alcohol 0g
Other Carbohydrate 23g
Protein 4g
Vitamin D 0.3mcg 0%
Calcium 132.7mg 10%
Iron 2.3mg 10%
Potassium 790mg 15%
Vitamin A 683.9mcg 80%
Vitamin C 32.8mg 35%
Vitamin E 2.8mg 20%
Vitamin K 33.5mcg 30%
Thiamin 0.2mg 15%
Riboflavin 0.2mg 15%
Niacin 2.6mg 20%
Vitamin B6 0.5mg 30%
Folate 73.2mcg 18%
Vitamin B12 0mcg 0%
Biotin 1.2mcg 4%
Chloride 38.1mg 2%
Pantothenate 0.8mg 20%
Phosphorus 101.6mg 8%
Iodine 3.1mcg 2%
Magnesium 66.1mg 15%
Zinc 0.6mg 10%
Selenium 2mcg 4%
Copper 0.2mg 20%
Manganese 0.8mg 35%
Chromium 0.5mcg 0%
Molybdenum 8mcg 20%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Low Sodium Vegetable Broth (water, Organic Carrots, Organic Celery, Organic Onions, Organic Leeks, Organic Tomato Puree (organic Tomatoes, Sea Salt, Citric Acid), Organic Mushrooms, Organic Garlic, Organic Spices, Organic Sea Salt), Butternut Squash, Potatoes, Leeks, Celery, Apples, Cream, Maple Syrup, Orange Juice, Olive Oil, Salt, Curry Powder (spices, Turmeric, Garlic, Silicon Dioxide), Ground Cinnamon, Bay Leaf.

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