Roasted Acorn Squash Bisque Recipe; Winter Squash

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The Winter Vegetable

Making roasted acorn squash bisque is the perfect vegetable soup or bisque to welcome in the coming fall and winter months.

The peak season for acorn squash is between September and November but in some areas can be purchased year round. Hint: Peak season vegetables taste best.

Roasted acorn squash bisque is super easy to make. Just cut, clean, bake, scrape, blend, add a few ingredients, cook and enjoy.

Soup vs. Bisque

The only difference between a soup and a bisque is the type of thickness or in other words the consistency.

A soup has more of a thin watery consistency whereas a bisque is more thick and creamy.

This recipe has a thick consistency but if you prefer a soup with a more thin consistency I will explain how to make this recipe as a soup instead.

Acorn Squash

The acorn squash is a variety of winter squash with distinctive longitudinal ridges on its exterior. It actually looks like a huge acorn. Acorn squashes are mostly dark green and may have some areas of orange on the skin. It is firm and fits well in the palm of your hand. The usual weight is about 2 pounds. Most times an acorn squash can serve 2 people and up to 3-4 people depending on how its prepared.

Let’s Make Roasted Acorn Squash Bisque

As a food blogger I test all my recipes out on my husband. Isn’t he lucky!? SOMETIMES HE DOESN’T THINK SO. Reason: because not everything I have him test is husband approved! LOL

So, after I made this savory roasted acorn squash bisque recipe I had him taste test it. Now, if a recipe makes it on my blog that means my husband loved it! So, he loved this recipe and here we are! By the way, he is very particular meaning it must be good if I post it!

Prepare the Squash

Carefully cut top of squash to remove the stem and then slice squash in half.

Gently remove the pulp and seeds by using a large kitchen spoon and scrape out the insides from the side of the flesh of the squash.

I have a fun recipe for making roasted seeds. The recipe is for roasting pumpkin seeds but you would treat the acorn squash seeds the same way. If you want to try that recipe set the seeds aside for now and if not, just discard or place in the compost bin. By the way, roasted acorn squash seeds will make the perfect addition to this recipe. Hint: use them as a garnish.

Roasted Acorn Squash Bisque Recipe

Ingredients:

• 1 Acorn Squash (pulp and seeds removed)
• 1 medium onion cut in fourths
• Large carrot peeled and cut in halves
• Celery rib cut in halves
• Clove garlic cut in half
• 1 cup low sodium chicken broth
• 1 Tablespoon olive oil
• 1/2 cup Half-and-half
• Salt and Pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

Although this recipe calls for one acorn squash and makes enough bisque for 2-3 people you can easily double this recipe to make more.

Bake

Preheat oven to 350 degrees Fahrenheit.

Place acorn squash cut side down on a parchment paper lined baking sheet with onion, carrot, celery and garlic. Drizzle olive oil on all ingredients except the acorn squash.

Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes.

Blend

Remove from oven and allow to cool. Remove flesh from squash using a spoon and place flesh, onion, carrot, celery and garlic in a food processor or blender. Blend on high to achieve smooth or desired consistency.

Cook

Pour mixture into a saucier pan on low heat. Add chicken broth and half-and-half. Stir to combine. If you desire a more soupier or thinner consistency add more chicken broth. Just cook until soup or bisque is warm.

And serve! You may just want to serve your Roasted Acorn Squash Bisque or any other type of fall soups in these darling little pumpkin bowls.

Please let me know how you like this recipe in the comments!

Your feedback keeps me going and I hope you love this Roasted Acorn Squash Bisque as much as my family does. Enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S SAVORY ROASTED ACORN SQUASH BISQUE OR SOUP RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA! 

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Roasted Acorn Squash Bisque

Prepare this Fall/Winter vegetable and make a Savory Roasted Acorn Squash Bisque or turn it into a soup. Eat it as an appetizer or as your main dish.

Course Appetizer, Main Course

Cuisine American

Keyword acorn squash, bisque, soup

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 2 people

Author jettskitchen.com

Ingredients

• 1 Acorn squash
• 1 medium onion cut in fourths
• 2 large carrots peeled and cut in halves
• 1 rib celery cut in halves
• 1 clove garlic cut in half
• 1 cup chicken broth (low sodium)
• 1 Tablespoon Olive oil
• 1/2 cup Half-and-half
• Salt & Pepper to taste
• Fresh parsley for garnish optional

Instructions

1. Preheat oven to 350 degrees Fahrenheit.

2. Carefully cut top of squash to remove the stem and then slice squash in half.

   Gently remove the pulp and seeds by using a large kitchen spoon and scrape out the insides from the side of the flesh of the squash.

   I have a fun recipe for making roasted seeds. The recipe is for roasting pumpkin seeds but you would treat the acorn squash seeds the same way. If you want to try that recipe set the seeds aside for now if not just discard or place in the compost bin.

3. Place acorn squash cut side down on a parchment paper lined baking sheet with onion, carrot, celery and garlic. Drizzle olive oil on all ingredients except the acorn squash.

   Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes.

4. Remove from oven and allow to cool. Remove flesh from squash using a spoon and place flesh, onion, carrot, celery and garlic in a food processor or blender. Blend on high to achieve smooth or desired consistency.

5. Pour mixture into a saucier pan on low heat. Add chicken broth and half-and-half. Stir to combine. If you desire a more soupier or thinner consistency add more chicken broth. Just cook until soup or bisque is warm.

   And serve! You may just want to serve your Roasted Acorn Squash Bisque or any other type of fall soups in these darling little pumpkin bowls.

6. Enjoy!