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

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David Loftus

Recipe Summary

prep:
20 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

  • 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.

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.

Reviews (11)

112 Ratings
  • 5 star values: 28
  • 4 star values: 39
  • 3 star values: 29
  • 2 star values: 14
  • 1 star values: 2
Rating: 5 stars
07/12/2019
Wow! So delicious! I don't usually microwave squash, but it was great not to heat up the kitchen and have no mess. The lightest most beautiful soup!
Rating: 5 stars
11/14/2018
I had left over acorn squash and it wasn't enough for the recipe so I added sweet potatoes! It was terrific. I didn't have fresh thyme only dried, I used less and I thought it was a little too strong for me. I added a little worcestershire sauce, maybe 3 dashes and it was great. The sweet potatoes helped by adding a little sweetness. I will definitely make this again!
Rating: Unrated
01/15/2015
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!
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Rating: 5 stars
09/25/2014
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.
Rating: Unrated
12/08/2012
Comfort food at it's BEST! Made this on a cold snowy Montana night, Smooth and delicious!
Rating: 5 stars
12/01/2012
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!
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Rating: Unrated
09/28/2011
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/
Rating: Unrated
06/22/2011
i am trying this with sweet potato
Rating: Unrated
10/01/2010
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!
Rating: Unrated
03/03/2009
Amazing recipe and very easy to make! Works fabulous as an appetizer as well.
Rating: Unrated
11/23/2008
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.