Acorn Squash Bisque

Pureed acorn squash, a little butter with half and half, yes - just a little is what gives this soup its great flavor and creamy texture!

Photo by Dawn U.
Adapted from marthastewart.com

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

Adapted from marthastewart.com

Ingredients

  • 2

    acorn squash (about 3-pounds)

  • 1

    tablespoon butter

  • 1

    medium onion, finely chopped

  • Coarse salt and fresh ground pepper

  • 1/2

    teaspoon dried thyme

  • 1

    (14.5-ounce) can chicken broth (I used 4 chicken bouillon cubes instead) plus 2 cups water

  • 1/2

    cup half and half

Directions

Preheat oven to 450°F. Halve squashes lengthwise; scoop out and discard seeds. Place cut side down on a rimmed baking sheet. Cover tightly with aluminum foil. Roast until almost tender, 15 to 25 minutes. When cool enough to handle, scrape out flesh into a bowl; discard skin. Alternately, to prepare squash in microwave - place squash on a paper towel and microwave on high 8 to 10 minutes. Remove from the microwave, and halve each squash lengthwise (to speed cooling). When cool enough to handle, scrape out flesh into a bowl; discard skin. In a large saucepan, heat butter over medium heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add squash, thyme, broth and 2 cups of water. Bring to a boil over high heat; reduce to medium and cook until squash is very tender, 10 to 12 minutes. Working in batches, puree mixture in a blender until very smooth, about 1 minute. Return to pan. Add half and half, and season generously with salt and pepper. Thin bisque, if needed, with additional water. Serve garnished with additional thyme, if desired.

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