LOCATION: Recipes >> Soups >> Gingered Acorn Squash Bisque
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Gingered Acorn Squash Bisque
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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 350 degrees F 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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