Winter Squash and Lentil Bisque

A rich blend of true fall favorites-squash, apples, onions, and lentils-is topped with broiled cheese bread. This bisque is "souper!" From eatbetteramerica.com.

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 2  medium  butternut squash or 2  medium acorn squash, cooked, peeled, and chopped
• 2  medium green apples or 2  cups green apples, chopped
• 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)
• 3 (14 ounce) cans vegetable broth
• 1⁄2 cup dried lentils, sorted, rinsed or 4  ounces dried lentils
• 3⁄4 cup  shredded reduced-fat mozzarella cheese or 3  ounces reduced-fat mozzarella cheese
• 6  slices  French bread (1/4 inch thick)
•  additional chopped red onion, if desired

Directions

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 the 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 top 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.
4. RECIPE TIP:
5. Pump up Potassium:
6. Potassium can blunt the effects of salt on blood pressure. Good sources of potassium include bananas, raisins, tomato sauce and winter squash.