Gingered Acorn Squash Bisque

Submitted by admin on Mon, 08/17/2009 - 22:25
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Summary

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Description

Gingered Acorn Squash Bisque

Ingredients

  • 2 medium acorn squashes (about 1 1/2 pounds each)

  • 1/3 cup dry sherry

  • 1 cup chopped onion

  • 2 cloves garlic, halved

  • 1 1/4 cups chopped red bell pepper

  • 3 cups low-sodium chicken broth

  • 1 cup unsweetened orange juice

  • 2 teaspoons peeled, grated ginger root

  • 1/2 teaspoon curry powder

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

Instructions

Line a baking sheet with aluminum foil. Cut each squash in half lengthwise. Place squashes, cut side down, on prepared baking sheet. Bake at 350 degrees F for 30 minutes or until tender; let cool. Discard seeds and membrane. Scoop out pulp to yield 2 cups and set aside; discard remaining pulp.

In a large saucepan, bring sherry to a boil over medium-high heat. Add onion and garlic; cook 3 minutes, stirring frequently. Add bell pepper; cook 3 minutes, continuing to stir. Add reserved squash pulp, chicken broth, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.

Place squash mixture in container of an electric blender or food processor; cover and process until smooth. Serve warm.