Autumn Bisque

Serves 14

½ cup leeks, chopped                                                                        
½ cup onion, chopped                                                                       
½ cup celery, finely chopped                                                             
2 medium apples, peeled, cored, finely chopped
7 cups chicken stock, lower sodium                                                   
4 cups butternut squash, peeled, diced
2 tablespoons butter, whipped, no added salt                                   
2 tablespoons flour
12 ounces boneless chicken breast, roasted, meat only                  
1 teaspoon dried thyme                                                                     
½ teaspoon dried sage                                                                      
¼ teaspoon dried rosemary                                                               
½ teaspoon ground turmeric
1 pinch ground nutmeg                                                                       
1 pinch ground black pepper                                                             
½ cup cider                                                                                        
½ cup evaporated skim milk (or use coconut milk)                           


1.     In kettle lightly coated with cooking spray, cook leeks, onion, celery and apples. Cook over moderate heat until soft.
2.     Add 7 cups chicken stock and simmer for 10 minutes.
3.     Add butternut squash and cook the mixture, adding more water if necessary to keep vegetables covered; cook 15 minutes or until tender.
4.     In a small saucepan, melt 2 tablespoons butter or dairy-free substitute. Stir in 2 tablespoons flour and cook the roux over low heat, stirring for 3 minutes.
5.     Whisk ½ cup soup into the roux and add this mixture into the soup.
6.     Add chicken and spices.
7.     Simmer soup for 8 minutes, stirring occasionally.
8.     Add cider and evaporated skim milk and simmer until heated through.
9.     Garnish with chopped parsley and croutons; serve.

Make it a meal: Add 1 serving of Salad Greens with Honey Mustard Dressing, 2 ounces turkey and 1 serving of Crispy Spiced Almond Wontons