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
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How to Make Acorn Squash Bisque
- Preheat oven to 400°F (200°C).
- Pierce acorn squash several times with a fork.
- Place squash on a baking sheet and roast for 40-45 minutes, or until tender when pierced with a fork.
- Remove from oven and let cool slightly.
- Halve each squash lengthwise and scoop out the seeds and discard.
- Scrape the flesh from the squash into a large bowl.
- Discard the skins.
- In a large saucepan, melt butter over medium heat.
- Add chopped onion and cook, stirring occasionally, until softened, about 3-5 minutes.
- Add salt and pepper to taste.
- Add the roasted squash flesh, thyme, broth, and 2 cups of water to the saucepan.
- Bring to a boil, then reduce heat to medium-low and simmer for 10-12 minutes, or until the squash is very tender.
- Carefully transfer the soup in batches to a blender (or use an immersion blender) and puree until completely smooth.
- Return the pureed soup to the saucepan.
- Stir in the half-and-half and season generously with salt and pepper to taste.
- If the bisque is too thick, add a little more water until desired consistency is reached.
- Serve hot, garnished with fresh thyme sprigs.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
4g
Fat
20g
Carbs
8g
