Acorn Squash Bisque

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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

  • 1/4 teaspoon cinnamon, ground

  • cinnamon, ground, (optional)

  • 1/8 teaspoon pepper, white, or ground black pepper

  • 1/4 cup(s) half-and-half, or light cream

  • pumpkin seeds, (optional

Directions
  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.


Nutritional Facts

Servings
8
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

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