ACORN SQUASH BISQUE

By jarren

Ingredients

• 2 acorn squash (3 pounds total)
• 1 tbsp butter
• 1 medium onion, finely chopped
• Coarse salt and ground pepper
• 1/2 tsp fresh thyme, plus more for garnish
• 1 can (14.5oz) reduced-sodium chicken broth
• 1/2 cup half and half

Preparation

Step 1

Place squash on a paper towel, and microwave on high just until tender when pierced with the tip of a paring knife, 8 too 10 minutes. Remove from the microwave, and halve each squash lengthwise (to speed cooling). When cool enough to handle, scoop out and discard the seeds. Scrape out flesh into a bowl; discard skin.

In a large saucepan, heat butter over medium. Add onion, season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add squash, thyme, broth and 2 cups water. Bring to 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, by adding more water. Serve garnished with thyme.