Acorn Squash Bisque
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Warm, buttery squash is the perfect way to bring in the fall. That’s why you need to celebrate the season with Acorn Squash Bisque. This recipe serves seven people, so cook up a big pot for a Halloween party or just for a regular weeknight dinner. You can even freeze the leftovers and serve them later. The acorn squash and spices like curry powder and cinnamon will make this soup seem very special, but it’s actually such an easy recipe.
Serves: 7
Prep Time: 5 minutes
Cooking Time: 1 hour 5 minutes
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:
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil. Cut each squash in half lengthwise. Place squashes, cut side down, on prepared baking sheet. Bake for 30 minutes or until tender, let cool.
Discard seeds and membrane. Scoop out pulp to yield 2 cups and set aside; discard remaining pulp.
In a large saucepan, bring sherry to a boil over medium-high heat. Add onion and garlic, cook 3 minutes, stirring frequently.
Add bell pepper; cook 3 minutes, continuing to stir. Add reserved squash pulp, chicken broth, and remaining ingredients, bring to a boil.
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.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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