Gingered Acorn Squash Bisque

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Gingered Acorn Squash Bisque

Gingered Acorn Squash Bisque


  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon curry powder
  • 2 teaspoons peeled grated ginger root
  • 1 cup unsweetened orange juice
  • 3 cups low-sodium chicken broth
  • 1 1/4 cups chopped red bell pepper
  • 2 cloves garlic halved
  • 1 cup chopped onion
  • 1/3 cup dry sherry
  • 2 medium acorn squashes about 1 1/2 pounds each


  • 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.

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