Warm up your kitchen and tantalize your taste buds with the delightful flavors of Roasted Acorn Squash Bisque! This creamy, velvety soup is not just a treat for the palate; it's also a feast for the eyes with its vibrant golden hue. Perfect for chilly evenings or as a stunning starter for your next dinner party, this bisque is easy to make and packed with wholesome ingredients. With just a few simple steps, you can transform humble acorn squash into a luxurious dish that will impress your family and friends. Ready to dive into the cozy goodness? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 2 acorn squashes, halved and seeded
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Cut the acorn squashes in half lengthwise and scoop out the seeds. Brush the interior with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 30-35 minutes until the flesh is tender and easily pierced with a fork.
- While the squash roasts, heat a large pot over medium heat. Add a tablespoon of olive oil and sauté the chopped onion until translucent, about 5 minutes.
- Add minced garlic to the onions and cook for another minute until fragrant.
- Once the squash is roasted, let it cool slightly. Scoop the flesh out of the skin and add it to the pot with the onions and garlic.
- Pour in the vegetable broth and coconut milk. Add nutmeg, salt, and pepper.
- Bring the mixture to a simmer and cook for 10-15 minutes to allow flavors to meld.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Taste and adjust seasoning as needed. If the soup is too thick, thin with additional broth.
- Serve hot, garnished with a swirl of coconut milk, toasted pumpkin seeds, or fresh herbs if desired.
Tips
- Choose the Right Squash: Look for acorn squashes that are firm and heavy for their size, with a deep green color. Avoid any with soft spots or blemishes.
- Roasting for Flavor: Don’t skip the roasting step! This enhances the natural sweetness of the squash and adds depth to your bisque.
- Sautéing Aromatics: Make sure to cook the onions until they're translucent and fragrant before adding the garlic. This builds a flavorful base for your soup.
- Blending Techniques: If you don’t have an immersion blender, let the soup cool slightly before transferring it to a regular blender. Blend in batches to avoid spills and burns.
- Adjust Consistency: If you prefer a thinner soup, gradually add more vegetable broth until you reach your desired consistency.
- Garnish for Presentation: Elevate your bisque with a swirl of coconut milk, a sprinkle of toasted pumpkin seeds, or fresh herbs like parsley or cilantro for a pop of color and flavor.
- Make Ahead: This bisque stores well in the fridge for up to three days, making it a perfect make-ahead option for busy weeknights.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 5g
Fat: 15g
Saturated Fat: 12g
Cholesterol: 0mg
