I LOVE LOVE LOVE this Martha Recipe and make it almost every cold & rainy spell we get during the Fall & Winter. It’s really easy but the blending at the end produces such a velvety smooth texture you’ll swear it was gourmet. I often make this for guests & readily take the compliments that come in return. (;
Be sure to throw some slices of bread in the oven with shredded parm on top, the tangy cheese is the yummiest with the sweet & earthy soup. Also I substituted dried Thyme because who really keeps fresh Thyme in the pantry? I would love to have a herb garden at home but it’s somewhere between clean the dog’s ears & degrime the showerheads on my never-ends-up-happening to do list.
- 2 acorn squashes (3 pounds total)
- 1 tablespoon butter
- 1 medium onion, finely chopped
- Coarse salt and ground pepper
- 1/2 teaspoon fresh thyme leaves, plus more for garnish
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 1/2 cup half-and-half
- Place squashes on a paper towel and microwave on high just until tender when pierced with the tip of a paring knife, 8 to 10 minutes. Remove from the microwave, and halve each squash lengthwise (to speed cooling). When cool enough to handle, scoop out and discard the seeds. Scrape out flesh into a bowl; discard skin. (To prepare in oven, preheat oven to 450 degrees. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Roast until almost tender when pierced wtih a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin, and proceed with step 2).
- In a large saucepan, heat butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add squash, thyme, broth, and 2 cups water. Bring to a boil over high heat; reduce to medium, and cook until squash is very tender, 10 to 12 minutes.
- Working in batches, puree mixture in a blender until very smooth, about 1 minute. Return to pan; add half-and-half, and season generously with salt and pepper. Thin bisque, if needed, by adding more water. Serve garnished with thyme.
*taken from www.marthastewart.com
Here’s a tip for blending hot liquids so they don’t shoot up & out of the blender…take the center piece out of the lid & leave it off. Dampen the center of a dishtowel & place it over the open hole of the blender lid before turning it on. It really works!
Sounds so yummy! I love squash soup, but I hate the kind that is really sweet. This looks perfect. I'll have to jot it down and save it for when my pregger nausea goes away. Thanks for sharing!
This sounds super yummy. I will have to try it if it ever gets cold here in Fl. You inspired me to pull out my cooks books with your cookbook reviews!!!! I am giving one away this week if you want to try and add 1 to your collection stop over and check it out.
You also convinced me to buy my self the MS glitter pack for christmas. I think it was the doggie tutu that did it! LOL
This soup sounds amazing. I love that you're real and like me, don't have time to tend to an herb garden for fresh thyme. I had some fresh thyme, but it died. I spend a lot of time caring for a six-month-old … wonder if there's any correlation between these two things. 🙂
I just stumbled on this recipe and made it on a whim…SO delicious. It took me awhile though being that I'm not quite as amazingly domestic. 🙂 Thanks!