Roasted Acorn Squash Bisque

© Patti

This recipe from Chef Mark is great for the holidays!

Ingredients

  • 2 acorn squash
  • 1 cup heavy whipping cream
  • 1 quart vegetable broth
  • 4 Tablespoons brown sugar
  • salt & pepper to taste

Preparation

  1. Preheat oven to 400 degrees.
  2. Split the acorn squash in half (vertical wise).
  3.  Scoop out seeds.
  4. Place the acorn squash halves on a baking sheet.
  5. Sprinkle the cavity with a tablespoon of brown sugar.
  6. Bake in oven for about an hour until they are soft.
  7. Remove from the oven.
  8. Wearing an oven mitt to hold the squash, scoop out the flesh and put into a large pot. Discard the skins.
  9. Add heavy whipping cream and the vegetable broth to the pot and bring to boil.
  10. Turn down heat and carefully blend the mixture with a handheld immersion blender.*
  11. Blend until it is smooth and silky.

Cooks’ notes

*This blending method is safer than putting it into a food processor or a blender.
Add a little bit of water if the soup is too thick.
Taste and adjust the seasonings.
Finish with a spoonful of coriander chutney (if you don’t have this, you can always substitute pesto.)
Let your guests swirl the chutney into the soup. Enjoy!

2 Responses to Roasted Acorn Squash Bisque

  1. Ann Voges says:

    Sounds great! Do you have a recipe for coriander chutney? We happen to be making the soup this evening here…before we received your newsletter…another example of the one Mind in action!
    Ann

    • Chef Mark says:

      I sure do see below, enjoy and I am happy that you are going to make the recipe. I would love to know how it turns out. Thank you and have a good day.

      Coriander Chutney
      • 8 cups firmly packed fresh coriander sprigs, washed well and spun dry
      • 8 scallion greens, chopped coarse (about 1 cup)
      • 2 2/3 cups sweetened flaked coconut (about 1 package), toasted lightly and cooled
      • 4 fresh jalapeño chilies, seeded and chopped (wear vinyl gloves)
      • 6 tablespoons white-wine vinegar
      • 1/4 cup grated peeled fresh gingerroot
      • 1/2 cup vegetable oil

      Preparation
      In a food processor coarsely puree chutney ingredients in 2 batches. Chutney may be made 2 days ahead and chilled, covered. Bring chutney to cool room temperature before serving.

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