Acorn Squash Bisque Recipe For Supper

By | December 18, 2008

Chicken Stock Acorn Squash Bisque Recipe

Acorn Squash Recipe Ingredients:

3 (medium sized approximately 3 pounds) acorn squashes
1/3 cup onions, finely chopped
1/3 cup celery, finely chopped
1 tablespoon olive oil
1 teaspoon thyme, fresh
1 bay leaf
Black pepper, freshly ground, to taste
Salt to taste
1 quart basic chicken stock, low sodium (or canned)
2 tablespoons acorn squash seeds, toasted

Method:

  1. Preheat the oven to 350 degree Fahrenheit. Lightly grease a baking dish and leave aside.
  2. Boil water in a large sauce pan and as the water boils place the squash and cook till its shell softens. Pierce the squash with a tooth pick or a knife for quick cooking. For ease you may also cook the pierced squash in a microwave on high power for about 4 to 5 minutes or till its shell softens. As the squash is partially cooked cut it in to half and remove its shell. Scoop out its seeds and reserve it in a bowl to prepare toasted squash seeds.
  3. On the greased baking dish, place the squash halves cut side down. Place the baking dish in a preheated oven and bake until the squash is tender or for about 35 to 40 minutes. To check whether the squash is done pierce it with a fork, if the fork can be easily pierced and the squash is tender, remove it from the oven. Let it cool on a wire rack. Reserve any juice from squash on the baking dish in a small bowl. As the squash gets warm scoop out the pulp of the squash with the help of a spoon and leave aside.
  4. Heat olive oil in a deep medium size skillet over low heat. Stir in onions, thyme, celery and bay leaf as the oil gets warm. Season with freshly ground black pepper and salt as per taste. Sauté for about 5 to 10 minutes or till the onions are tender. Add chicken stock and squash pulp to the onions and bring the contents to a boil over high heat. After a boil let the contents simmer on low heat for about 12 to 15 minutes or until celery and onions are completely tender.
  5. Cool the mixture, remove bay leaf from it and blend the mixture to get a smooth puree. You may blend the mixture in 2 batches taking care not to overfill the blender. If the puree is too thick you may add more stock to make it thin. Reheat this bisque and serve hot. If desired, sprinkle with toasted squash seeds.

Health Tip:

  • Along with low sodium, use low fat chicken stock.
  • This recipe provides about 137 calories, 3 gm fat, 3 gm protein and 28 gm carbohydrate per serving.
  • To make a vegetarian version of acorn squash bisque, substitute chicken stock with vegetable stock.