The Healthy Bite – Acorn Squash Bisque Recipe

Acorn Squash Bisque Recipe

Quick Info:

Servings
Contains DairyContains Dairy
VegetarianVegetarian
Good for LeftoversGood for Leftovers
Most PopularMost Popular
Diabetes-FriendlyDiabetes-Friendly
Nutritional Info (Per serving):
Calories: 89, Saturated Fat: 1g, Sodium: 206mg, Dietary Fiber: 2g, Total Fat: 3g, Carbs: 16g, Cholesterol: 3mg, Protein: 2g

Exchanges: Starch: 1, Fat: 0.5
Carb Choices: 1
Prep Time: 30 mins
Cook Time: 1 h 10 mins
Rest Time: 10 mins
Total Time: 1 h 40 mins

Ingredients

  • 2 medium squash, acorn
  • 1 tablespoon oil, olive
  • 1/2 cup(s) onion(s), chopped
  • 14 ounce(s) broth, reduced-sodium chicken
  • 1/4 cup(s) water
  • 2 tablespoon sugar, brown (packed)
  • 1/4 teaspoon salt
  • cinnamon, ground, (optional)
  • 1/4 teaspoon cinnamon, ground
  • 1/8 teaspoon pepper, white, or ground black pepper
  • 1/4 cup(s) half-and-half, or light cream
  • pumpkin seeds, (optional)

Preparation

1. Preheat oven to 325°F. Wash squash, halve, and remove seeds. Place squash halves, cut sides down, in a 3-quart rectangular baking dish. Bake for 50 to 60 minutes or until tender. Let squash cool about 10 minutes or until cool enough to handle. Using a spoon, remove squash pulp from shells. Discard shells.

2. In a large saucepan, heat hot oil over medium heat. Add onion; cook until tender, stirring frequently. Add squash pulp, broth, and the water. Cook over medium-high heat until mixture just reaches boiling, stirring frequently. Stir in brown sugar, salt, 1/4 teaspoon cinnamon, and pepper. Remove from heat; cool slightly. Place half of the squash mixture in a blender or food processor. Cover and blend or process until smooth. Pour pureed squash into a medium bowl. Repeat with remaining squash mixture. Return all squash mixture to saucepan. Stir in half-and-half; heat through. If desired, garnish individual servings with pumpkin seeds and sprinkle with additional cinnamon.

Recipe Source:
3 replies
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