They say, a picture paints a thousand words; in this case it makes my mouth water. Roasting brings out the nuttiness of the acorn squash and the rich caramelized sweetness of the onion. Blended together, they form the perfect Fall bisque. This bisque would be perfect for Thanksgiving; or serve with a dense, crusty bread as a meal.
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"Roasting brings out the nuttiness of the acorn squash and
the caramelized sweetness of the onions." |
You may also enjoy:
Acorn Squash and Roasted Onion Bisque
Butternut Squash Bisque
Lasagna Stuffed Spaghetti Squash
Lentil Minestrone Stuffed Acorn Squash
Roasted Spaghetti Squash
Sage, Turkey and Pumpkin Seed Stuffed Spaghetti Squash
Thyme Roasted Butternut Squash and Gorgonzola
INGREDIENTS:
1
acorn squash
1
medium sweet onion
1/2
cup carrots, chopped
1/4
cup olive oil
1/2
teaspoon pepper
1/4
teaspoon nutmeg
1/4
teaspoon sage
2
cups chicken broth
2
cups water
Sea
salt and pepper to taste
1/2
cup heavy cream
PREPARATION:
Preheat
oven to 325 degrees
1. Cut squash in half and remove seeds.
2. Peel and quarter onion.
3. Place squash in baking dish, skin side
down. Brush with olive oil and season
with nutmeg and sage.
4. Place onions and carrots around
squash. Drizzle the remaining olive oil
over vegetables.
5. Season all with pepper.
6. Bake for 1 hour. Onions will sweeten and begin to brown;
squash and carrots will soften.
7. Scoop out squash into bowl. Add onions and carrots.
8. Put 1/2 of the mixture into a food processor;
pour in 1 cup water and 1 cup broth.
Blend until it has a smooth bisque consistency. Pour into stock pot and repeat with remaining
ingredients.
9. Heat bisque over low heat for 20
minutes. Stir in heavy cream and season
with sea salt and pepper.
10. Serve and enjoy!
