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Ginger Acorn Squash Bisque

Squash means falls, and what better way to celebrate the upcoming season than a Ginger Acorn Squash Bisque? This soup is perfect for any season.

Notes


Hey if you like this squash recipe check out our delicious 13 Squash Recipes to Celebrate the Changing Season and 14 Impossibly Easy Soup Recipes for Fall

Preparation Time5 min

Cooking Time1 hr 5 min

Ingredients

  • 2 medium acorn squashes (about 1 1/2 pounds each)
  • 1/3 cup dry sherry
  • 1 cup chopped onion
  • 2 cloves garlic, halved
  • 1 1/4 cup chopped red bell pepper
  • 3 cups low-sodium chicken broth
  • 1 cup unsweetened orange juice
  • 2 teaspoons peeled, grated ginger root
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Line a baking sheet with aluminum foil. Cut each squash in half lengthwise. Place squashes, cut side down, on prepared baking sheet. Bake at 350 degrees F for 30 minutes or until tender, let cool.
     
  2. Discard seeds and membrane. Scoop out pulp to yield 2 cups and set aside, discard remaining pulp.

  3. In a large saucepan, bring sherry to a boil over medium-high heat. Add onion and garlic, cook 3 minutes, stirring frequently.
     
  4. Add bell pepper, cook 3 minutes, continuing to stir. Add reserved squash pulp, chicken broth, and remaining ingredients, bring to a boil.

  5. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Place squash mixture in container of an electric blender or food processor, cover and process until smooth. Serve warm.

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