No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

Ingredients

  • 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

Directions

  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.

Source
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: http://agiltnutmeg.wordpress.com/2011/09/28/acorn-squash-bisque/

  • 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.