Winter Squash Bisque
This thick and hearty soup will warm you to your toes on those cold, winter days.
6 medium acorn squash
3 (14-ounce) cans chicken broth
3/4 teaspoons ground ginger
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1 1/2 cups half-and-half (light cream)
3/4 cup dairy sour cream (optional)
Fresh thyme sprigs (optional)
- Halve squash and remove seeds. Place squash halves, cut sides down, on a baking dish. Bake in a 350°F (175°C) oven for 30 minutes. Turn cut sides up. Bake, covered, 20 to 25 minutes or until squash is tender.
- Scoop squash pulp out of the peel using a spoon; discard peel. Place pulp in batches in a blender container or food processor bowl. Cover and blend or process until squash is smooth, adding some of the chicken broth if the mixture is too thick.
- Stir together puréed squash and remaining chicken broth in a large saucepan. Stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling. Reduce heat and stir in half-and-half. Heat through, but do not boil. If desired, garnish each serving with sour cream and thyme sprigs.
Makes 12 side-dish; first course servings.
Nutritional facts per serving: calories: 142, total fat: 4g, saturated fat: 2g, cholesterol: 11mg, sodium: 491mg, carbohydrate: 24g, fiber: 4g, protein: 5g, vitamin A: 17%, vitamin C: 34%, calcium: 11%, iron: 10%.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.