Acorn Squash Bisque


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!

Preparation Time5 min

Cooking Time1 hr 5 min


  • 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


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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Judging by the soup's color, l'd say acorn squash is the same as butternut squash, which I love but find a bit challenging to peel. Does anyone know of an easy way to peel this squash? I like using it as a substitute in savory pumpkin recipes because it has a nice, creamy texture when cooked although I find pumpkin easier to peel.

A comforting dish, acorn squash soup is creamy, savory, spicy, tangy and subtly sweet. I also tried the vegetable soup recipe from . I like the twist of recipes here.

This soup sounds really good and I can't wait to try it. Sure not waiting to this fall to try it. Besides it never really get real cold in south Florida.


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