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Ingredients
| acorn squash: 2 |
| olive oil: 1 Tbl |
| onions (chopped): 1/2 cup |
| chicken broth - low sodium: 14 fl oz |
| water: 1/4 cup |
| light brown sugar (packed): 2 Tbl |
| salt: 1/4 tsp |
| ground cinnamon: 1/4 tsp |
| black pepper: 1/8 tsp |
| half and half cream: 1/4 cup |
Healthy Acorn Squash Bisque
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
- Preheat oven to 350.
- Wash squash, halve and remove seeds.
- Place squash halves cut side down in 3 quart baking dish.
- Bake for 50-60 minutes or until tender.
- Let squash cool for 10 minutes.
- Using spoon remove squash pulp from the shells and discard shells.
- In large saucepan heat oil over medium heat.
- Add onions and cook until tender stirring frequently.
- Add squash pulp, broth and water.
- Cook over medium-high heat until mixture just reaches boiling, stirring frequently.
- Stir in brown sugar, salt, cinnamon and pepper.
- Remove from heat and let cool slightly.
- Process mixture in blender or food processor until smooth and return to saucepan.
- Stir in half and half.
- Heat through.
- If desired garnish servings with pumpkin seeds and additional cinnamon.