Gingered Acorn Squash Bisque

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.

Submitted 6/13/05.
Source: www.culinarycafe.com
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Gingered Acorn Squash Bisque