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!