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.
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
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Preheat oven to 350 degrees Fahrenheit.
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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.
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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.
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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.
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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.
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Enjoy!