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Gingered Acorn Squash Bisque Recipe | |
American Soup | |
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Ingredients:
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
Directions:
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. Yield: 7 cups
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