Acorn Squash Bisque Recipe

Ingredients for Acorn Squash Bisque

• Acorn Squash
• 2 tablespoons butter
• 1 medium yellow onion, chopped
• Salt And Pepper
• Fresh Thyme Leave
• Vegetable Broth
• Half And Half

How to Make Acorn Squash Bisque

1. Preheat oven to 400°F (200°C).
2. Pierce acorn squash several times with a fork.
3. Place squash on a baking sheet and roast for 40-45 minutes, or until tender when pierced with a fork.
4. Remove from oven and let cool slightly.
5. Halve each squash lengthwise and scoop out the seeds and discard.
6. Scrape the flesh from the squash into a large bowl.
7. Discard the skins.
8. In a large saucepan, melt butter over medium heat.
9. Add chopped onion and cook, stirring occasionally, until softened, about 3-5 minutes.
10. Add salt and pepper to taste.
11. Add the roasted squash flesh, thyme, broth, and 2 cups of water to the saucepan.
12. Bring to a boil, then reduce heat to medium-low and simmer for 10-12 minutes, or until the squash is very tender.
13. Carefully transfer the soup in batches to a blender (or use an immersion blender) and puree until completely smooth.
14. Return the pureed soup to the saucepan.
15. Stir in the half-and-half and season generously with salt and pepper to taste.
16. If the bisque is too thick, add a little more water until desired consistency is reached.
17. Serve hot, garnished with fresh thyme sprigs.