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.
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
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
- 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.
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