ACORN SQUASH BISQUE
Make and share this Acorn Squash Bisque recipe from Food.com.
Provided by Ariella
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place squashes on a paper towel and microwave on high just until tender when pierced with the tip of a paring knife, 8 to 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. (To prepare in oven, preheat oven to 450 degrees. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Roast until almost tender when pierced wtih a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin, and proceed with step 2).
- 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 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, by adding more water. Serve garnished with thyme.
Nutrition Facts : Calories 162.6, Fat 6.6, SaturatedFat 4, Cholesterol 18.8, Sodium 40.1, Carbohydrate 26.6, Fiber 3.6, Sugar 1.2, Protein 2.9
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Philip Dennis
[email protected]I've made this bisque several times and it's always a hit! It's creamy, flavorful, and the perfect comfort food for a cold day.
Zoridiel López
[email protected]This bisque was a perfect way to use up some leftover acorn squash. It was easy to make and turned out delicious. I'll definitely be making this again.
Ezekial Sankitts
[email protected]I made this bisque for a potluck and it was a huge hit! Everyone loved the unique flavor and creamy texture. I'll definitely be making this again.
Malng jan Malng jan
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the almonds in the recipe. It turned out great!
waheeda mohammed
[email protected]This recipe was a bit too complicated for me. I ended up making a simpler version of acorn squash soup and it turned out great.
Humasha Ontiyislam
[email protected]The bisque was delicious! I loved the creamy texture and the subtle sweetness of the acorn squash. I served it with a side of roasted vegetables and it was the perfect meal.
malique moses
[email protected]The bisque was a bit too sweet for my taste, but it was still enjoyable. Next time I'll use less sugar or honey.
Irving Hart
[email protected]This bisque was easy and quick to make, and it tasted amazing! I used a pre-cut acorn squash to save time and it still turned out great. I'll definitely be adding this recipe to my regular rotation.
Baijid Hasan
[email protected]I'm not a huge fan of acorn squash, but I decided to give this recipe a try and I was pleasantly surprised! The bisque was rich and flavorful, and the squash blended in perfectly. I'll definitely be making this again.
Alexander Rafael
[email protected]This recipe was easy to follow and the bisque turned out great! I used a combination of vegetable broth and coconut milk to make it vegan and it was still delicious. I topped it with a dollop of vegan sour cream and it was the perfect comfort food.
Chandana Kumara
[email protected]I made this bisque for a dinner party and it was a huge success! Everyone loved the unique flavor and creamy texture. I served it with a side of crusty bread and it was the perfect fall meal.
damn straight
[email protected]This acorn squash bisque was a hit with my family! It was creamy, flavorful, and had the perfect amount of sweetness. I added a bit of extra nutmeg and a sprinkle of cayenne pepper for a touch of spice. I'll definitely be making this again soon.