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Acorn Squash Bisque

The smooth texture of acorn squash gives this pureed soup its character; only a little half-and-half and butter are needed.

  • prep: 20 mins
    total time: 35 mins
  • servings: 4
Photography: David Loftus




  • 2 acorn squashes (3 pounds total)
  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • Coarse salt and ground pepper
  • 1/2 teaspoon fresh thyme leaves, plus more for garnish
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 1/2 cup half-and-half


  1. Step 1

    Place squashes on a paper towel and microwave on high just until tender when pierced with the tip of a paring knife, 8 to 10 minutes. Remove from the microwave, and halve each squash lengthwise (to speed cooling). When cool enough to handle, scoop out and discard the seeds. Scrape out flesh into a bowl; discard skin. (To prepare in oven, preheat oven to 450 degrees. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Roast until almost tender when pierced wtih a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin, and proceed with step 2).

  2. Step 2

    In a large saucepan, heat butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add squash, thyme, broth, and 2 cups water. Bring to a boil over high heat; reduce to medium, and cook until squash is very tender, 10 to 12 minutes.

  3. Step 3

    Working in batches, puree mixture in a blender until very smooth, about 1 minute. Return to pan; add half-and-half, and season generously with salt and pepper. Thin bisque, if needed, by adding more water. Serve garnished with thyme.

Everyday Food, November 2007



Reviews (7)

  • 8 Dec, 2012

    Comfort food at it's BEST! Made this on a cold snowy Montana night, Smooth and delicious!

  • 1 Dec, 2012

    so delicious! i used 3 C chicken broth and only 1 C water for a little additional flavor. found it a tad bland at first so i just added some cayenne to balance the sweetness of the squash. so rich and silky and smooth. I could marry this soup!

  • 28 Sep, 2011

    What a great recipe! More delicate than butternut squash soup, this is def a new standard for my fall table. I added just one extra spice to make it absolutely perfect:

  • 22 Jun, 2011

    i am trying this with sweet potato

  • 1 Oct, 2010

    A lovely, mild, rich-tasting soup. I simmered a couple of bay leaves with the broth and added a touch of cinnamon which gave it a nice warmth. A perfect autumn soup!

  • 3 Mar, 2009

    Amazing recipe and very easy to make! Works fabulous as an appetizer as well.

  • 23 Nov, 2008

    This is great! I used 2 larger acorn squashes, but recommend the green ones because they seem to have more flavor than the white/yellow ones. Also, oven roasted squash has a better, richer flavor than microwaved.