Butternut Cherry Bisque
  • 4 tablespoons unsalted butter
  • 1 cup leeks, white part only, rinsed and chopped well
  • 1 1/2 pounds of butternut squash, peeled, cleaned and cut into 1'' pieces
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 1/2 cup orange juice
  • 1 cup Chukar® Dried Cherries, any variety
  • Salt and pepper to taste
from Chukar Cherries - www.chukar.com

Butternut Cherry Bisque (continued)
Melt butter and saute leeks until soft and golden, about 5 minutes. Add squash and stock and bring to a boil. Reduce heat and simmer till squash is tender for about 30 minutes. Transfer soup in batches to food processor and puree. Pour into clean saucepan, add cream, orange juice and dried cherries. Add salt and pepper to taste. Stir over medium heat till hot. Do not boil. You may also serve this soup well chilled, garnished with sour cream or creme fraiche.

This is equally good when made with pumpkin, hubbard or acorn squash. You may also use 3 cups cooked pureed squash, reducing simmering time to 15 minutes. Serves 4-6.
from Chukar Cherries - www.chukar.com