Today in the midst of all this cold weather, we need something warm! It’s at least -125. I’m not being dramatic at all… I think my eyeballs froze shut for a moment when I first walked outside.
There is really only one way to warm up in this ridiculous weather, so I bring to you this yummy, warm and comforting acorn squash bisque. Bisque is really just a fancy word for soup.
I feel like I have neglected this poor little squash for way to long. I often pass it in the grocery store while I’m searching for its more popular cousin, the butternut squash. I love butternut squash… I mean I could eat it every day. But the acorn squash I have more than once turned my nose up at. It’s really not fair.
Finally the other day as I browsing the different squashes, a little acorn squash called out to me, “pick me, buy me, I’m yummy too” yes, vegetables talk to me in the grocery store.. .(in my head)
So I picked up that little acorn squash and I made us this bisque!
Don’t be like me, and neglect the other squashes of the world, you might find a new taste that blows your mind, like this acorn squash did to me.
Acorn Squash Bisque
[Adapted from http://www.marthastewart.com/336548/acorn-squash-bisque]
2 Acorn Squash (Sometimes they are called Pepper Squash)
2 Tablespoons of Butter
1 Small Onion, Diced
1 Teaspoon each of Salt and Pepper
1 ½ Teaspoon of Ground Sage
¾ Cup of Chicken or Vegetable Broth
½ Cup of Cream
Pre-Heat your oven to 450 degrees
Cut both acorn squash in half. Place cut side down on a greased baking sheet. Cover completly with tin foil. Bake for 30 Minutes.
Spoon out the flesh from the squash and place in small bowl. Set aside.
Heat butter in a skillet over medium heat. Add diced onions and garlic. Cook until onions are tender, about 4 minutes. Add sage, salt and pepper, cook for 1 more minute. Set aside.
Take out your blender and add the squash, onions, and chicken broth, blend until pureed. Pour back into skillet and add cream. Stir and heat through.