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LOCATION: Recipes >> Soups >> Squash Bisque 02

Print this Recipe    Squash Bisque 02

Acorn Squash Bisque
Yields: 7 cups

2 medium acorn squashes (about 1 1/2 pounds each)
1/3 cup dry sherry
1 cup chopped onion
2 cloves garlic, halved
1 1/4 cups chopped red bell pepper
3 cups low-sodium chicken broth
1 cup unsweetened orange juice
2 teaspoons peeled, grated ginger root
1/2 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Line a baking sheet with aluminum foil. Cut each squash in half
lengthwise. Place squashes, cut side down, on prepared baking
sheet. Bake at 350F for 30 minutes or until tender, let cool.
Discard seeds and membrane. Scoop out pulp to yield 2 cups and
set aside, discard remaining pulp. In a large saucepan, bring
sherry to a boil over medium-high heat. Add onion and garlic, cook
3 minutes, stirring frequently. Add bell pepper, cook 3 minutes,
continuing to stir. Add reserved squash pulp, chicken broth, and
remaining ingredients, bring to a boil. Cover, reduce heat, and
simmer 30 minutes, stirring occasionally.

Place squash mixture in container of an electric blender or food
processor, cover and process until smooth. Serve warm.

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