Looking for an alternative to butternut squash soup? This is the soup for you! It’s slightly sweet, creamy, and perfect for fall.
Acorn squash and caramelized onion bisque
Prep time: 10 minutes
Cook time: 45 minutes
Yields: 4 cups
Ingredients
1 medium acorn squash, halved
1 medium yellow onion, thinly sliced
1 T olive oil
2 cups vegetable broth
1/4 cup half and half
1/2 t cumin
1/4 t cinnamon
S&P, to taste
Toasted pumpkin seeds, for garnish (optional)
Instructions
Preheat oven to 400 degrees. Rub acorn squash halves with olive oil and place cut down on a baking sheet. Roast for 30 minutes or until flesh is soft.
While squash cooks, caramelize onions. Add thinly sliced onions to a skillet coated with olive oil. Cook on low heat for 30 minutes, or until soft and brown.
Remove flesh from acorn squash. Add vegetable broth and spices to a medium sized pot along with with squash and onions. Bring to a boil and simmer for 10 minutes. Add mixture to a blender and blend until squash, one cup at a time. Add back to the pot and stir in half and half, simmering for 5 minutes until warmed through. Garnish each bowl with pumpkin seeds.
by krystina on June 29, 2010
in soup,vegetarian
Looking for an alternative to butternut squash soup? This is the soup for you! It’s slightly sweet, creamy, and perfect for fall.Acorn squash and caramelized onion bisque
Prep time: 10 minutes
Cook time: 45 minutes
Yields: 4 cups
Ingredients
1 medium acorn squash, halved
1 medium yellow onion, thinly sliced
1 T olive oil
2 cups vegetable broth
1/4 cup half and half
1/2 t cumin
1/4 t cinnamon
S&P, to taste
Toasted pumpkin seeds, for garnish (optional)
Instructions
Preheat oven to 400 degrees. Rub acorn squash halves with olive oil and place cut down on a baking sheet. Roast for 30 minutes or until flesh is soft.
While squash cooks, caramelize onions. Add thinly sliced onions to a skillet coated with olive oil. Cook on low heat for 30 minutes, or until soft and brown.
Remove flesh from acorn squash. Add vegetable broth and spices to a medium sized pot along with with squash and onions. Bring to a boil and simmer for 10 minutes. Add mixture to a blender and blend until squash, one cup at a time. Add back to the pot and stir in half and half, simmering for 5 minutes until warmed through. Garnish each bowl with pumpkin seeds.