ACORN SQUASH BISQUE
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3 lbs acorn squash
1 Tbs butter
1 medium onion, finely chopped
coarse salt and ground pepper
½ tsp fresh thyme leaves, plus more for garnish
14.5 ounce can reduced-sodium chicken (or vegetable) broth
½ cup half-and-half
1. Place squash on a paper towel, and microwave on high just until tender when pierced with the tip of a paring knife, 8 to 10 minutes. Remove from the microwave, and halve each squash lengthwise (to speed cooling). When cool enough to handle, scoop out and discard the seeds. Scrape out flesh into a bowl; discard skin.
2. In a large saucepan, heat butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add squash, thyme, broth, and 2 cups of water. Bring to a boil over high heat; reduce to medium, and cook until squash is very tender, 10 to 12 minutes.
3. Working in batches, purée mixture in a blender until very smooth, about 1 minute. Return to pan; add half-and-half, and season generously with salt and pepper. Thin bisque, if needed, by adding more water. Serve garnished with thyme.
Servings: 4
Cooking Tips
*Oven method: Preheat oven to 450 degrees F. 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.
Recipe Source: Everyday Food
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