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Acorn Squash Bisque

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Recipe photo courtesy of David Loftus

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

Source: Everyday Food, November 2007
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Oven Method: Preheat oven to 450°. 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 with a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin, and proceed with step 2.

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Reviews

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How would you rate this recipe?
110
  • lindylou87
    15 JAN, 2015
    Delicious! The best part was that it was quick and easy! I only had 1 acorn so I made half the recipe since it was only for me. Loved it!
    Reply
  • Midland
    25 SEP, 2014
    Made this recipe today for company coming for lunch tomorrow. I had to double the recipe, which was fine but I only put in 3 cups of water and added some maple syrup to the recipe and OMG it's fabulous. No exaggeration. If you want any easy recipe that will be a big hit this is it. By the way doubling the recipe will serve 10-12 very generously. Thank you Martha Stewart.
    Reply
  • Megan Tadej Malkin
    8 DEC, 2012
    Comfort food at it's BEST! Made this on a cold snowy Montana night, Smooth and delicious!
    Reply
  • kristajenn21
    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!
    Reply
  • agiltnutmeg
    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/
    Reply
  • MS10755027
    22 JUN, 2011
    i am trying this with sweet potato
    Reply
  • kaylarae
    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!
    Reply
  • StephArd
    3 MAR, 2009
    Amazing recipe and very easy to make! Works fabulous as an appetizer as well.
    Reply
  • Alysabetha
    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.
    Reply

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