CURRIED ACORN SQUASH BISQUE

Curried Acorn Squash Bisque image

My own delicious variation of a curried squash-based soup using the acorn variety. With careful thought and care, I've created a smooth and invigorating soup that would provide a perfect dinner starter to any party or social gathering. Certainly a multi-purpose dish that would work well anywhere. Perfect in your favorite mug for chilly rainy days. When with friends, I like to serve it with baked honey ham and salad (just an idea). You'll have everyone asking you where you learned to cook so well, I promise!

Provided by leafyHendrix

Categories Soups, Stews and Chili Recipes Bisque Recipes

Time 50m

Yield 6

Number Of Ingredients 16

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Ingredients

2 large acorn squash - peeled, seeded, and cut into 1-inch cubes
3 tablespoons all-purpose flour
2 tablespoons curry powder
1 teaspoon ground ginger
1 teaspoon brown sugar
4 tablespoons salted butter
1 medium onion, finely chopped
1 stalk celery, finely chopped
½ medium carrot, finely chopped
4 cloves garlic, finely chopped, or more to taste
½ cup heavy whipping cream, or more to taste
2 tablespoons olive oil
3 teaspoons red wine vinegar
1 cube chicken bouillon
salt and ground black pepper to taste
¼ cup chopped fresh cilantro, or to taste

Steps:

Place squash into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
Combine flour, curry powder, ginger, and brown sugar in a small bowl; mix loosely to combine.
Melt 1/2 of the butter in a deep pan over medium-high heat. Add onion, celery, carrot, and garlic; saute for 2 minutes. Add 1/2 cup whipping cream, remaining butter, olive oil, vinegar, and bouillon cube. Add flour mixture; cook and slowly stir for 15 seconds, then reduce heat to medium or medium-low. Cover with a lid and cook until veggies are cooked through, about 3 minutes.
Add cooked squash on top of the veggies, and season generously with salt and pepper; do not stir. Cover and cook until squash is heated through, about 1 minute.
Fill blender halfway with squash mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until mostly smooth. Pour into a pot. Repeat with remaining squash mixture.
Reheat soup if needed. Put into a large serving bowl or separate serving dishes, garnish with cilantro, and drizzle with cream.

Nutrition Facts : Calories 296.3 calories, Carbohydrate 29.8 g, Cholesterol 47.6 mg, Fat 20.2 g, Fiber 4.5 g, Protein 3.4 g, SaturatedFat 10.2 g, Sodium 298.2 mg, Sugar 6.2 g