Acorn Squash Bisque

Warm, buttery squash tastes like fall - celebrate the season with Acorn Squash Bisque. This recipe serves 7, so cook up a big pot for a Halloween party!

Serves: 7

Preparation Time: 5 min

Cooking Time: 1 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 cups 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.