Acorn Squash Bisque

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.

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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.

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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.

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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)

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So I picked up that little acorn squash and I made us this bisque!

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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.

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Acorn Squash Bisque

[Adapted from]

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.



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