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.
Oven Method: Preheat oven to 450Â°. 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.