Acorn Squash Bisque

Last week’s kitchen equation: Dr. O had sinus surgery and deserved some liquid TLC + two lovely acorn squashes in my refrigerator (the very end of my final CSA delivery!) = a batch of Acorn Squash Bisque.  It’s easy, delicious, and perfect for comforting someone you love (including yourself!).

Acorn Squash Bisque
Prep time: 20 min. | Total time: 35 min.
Serves 4

Ingredients:
2 acorn squashes (3 pounds total)
1 tablespoon butter
1 medium onion, finely chopped
Coarse salt and ground pepper
1/2 teaspoon fresh thyme leaves, plus more for garnish
1 can (14 1/2 ounces) reduced-sodium chicken broth
1/2 cup half-and-half

Method:
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 with 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.

Source: Everyday Food, November 2007

My notes:

  • I prepared my squash in the microwave.  Mine were two different sizes, and one of them needed more like 10 – 12 minutes for the flesh to be tender enough to scoop out.  The flesh will still be a lot firmer than you’re used to if you’ve roasted squash before, but it will finish cooking in the broth and water.
  • I used my immersion blender instead of transferring the soup to a regular blender.  (Best tool ever!)
  • I did not need to thin my bisque.

Acorn Squash Bisque

Yum!  This soup was creamy and comforting – just what we needed.  I’ve written before about not being super crazy about acorn squash, but this had such a mild flavor.  If I hadn’t made it myself, I might have thought we were eating potato soup… Perhaps this recipe would be good for pulling a fast one on the squash averse.

Anyway, we loved it, and I’ll certainly make it again.

Recipe link: Acorn Squash Bisque

1 Response to “Acorn Squash Bisque”


  1. 1 jk November 11, 2011 at 10:30 pm

    I made a batch of this soup yesterday and it is delicious! It will be on the list of frequently made soups for the upcoming winter season!


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