Acorn Squash Bisque

By joanmarie

Ingredients

• 2 medium squash, acorn
• 1 tablespoon oil, olive
• 1/2 cup(s) onion(s), chopped
• 14 ounce(s) broth, chicken, less sodium
• 1/4 cup(s) water
• 2 tablespoon sugar, brown (packed)
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon, ground
• cinnamon, ground, (optional)
• 1/8 teaspoon pepper, white, or ground black pepper
• 1/4 cup(s) half-and-half, or light cream
• pumpkin seeds, (optional)

Preparation

Step 1

Preheat oven to 325°F. Wash squash, halve, and remove seeds. Place squash halves, cut sides down, in a 3-quart rectangular baking dish. Bake for 50 to 60 minutes or until tender. Let squash cool about 10 minutes or until cool enough to handle. Using a spoon, remove squash pulp from shells. Discard shells.

2. In a large saucepan, heat hot oil over medium heat. Add onion; cook until tender, stirring frequently. Add squash pulp, broth, and the water. Cook over medium-high heat until mixture just reaches boiling, stirring frequently. Stir in brown sugar, salt, 1/4 teaspoon cinnamon, and pepper. Remove from heat; cool slightly. Place half of the squash mixture in a blender or food processor. Cover and blend or process until smooth. Pour pureed squash into a medium bowl. Repeat with remaining squash mixture. Return all squash mixture to saucepan. Stir in half-and-half; heat through. If desired, garnish individual servings with pumpkin seeds and sprinkle with additional cinnamon.