Winter Squash Bisque

This thick and hearty soup will warm you to your toes on those cold, winter days.

Recipe Ingredients:

6 medium acorn squash
3 (14-ounce) cans chicken broth
3/4 teaspoons ground ginger
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1 1/2 cups half-and-half (light cream)
3/4 cup dairy sour cream (optional)
Fresh thyme sprigs (optional)

Cooking Directions:

1. Halve squash and remove seeds. Place squash halves, cut sides down, on a baking dish. Bake in a 350°F (175°C) oven for 30 minutes. Turn cut sides up. Bake, covered, 20 to 25 minutes or until squash is tender.
2. Scoop squash pulp out of the peel using a spoon; discard peel. Place pulp in batches in a blender container or food processor bowl. Cover and blend or process until squash is smooth, adding some of the chicken broth if the mixture is too thick.
3. Stir together puréed squash and remaining chicken broth in a large saucepan. Stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling. Reduce heat and stir in half-and-half. Heat through, but do not boil. If desired, garnish each serving with sour cream and thyme sprigs.

Makes 12 side-dish; first course servings.

Nutritional facts per serving: calories: 142, total fat: 4g, saturated fat: 2g, cholesterol: 11mg, sodium: 491mg, carbohydrate: 24g, fiber: 4g, protein: 5g, vitamin A: 17%, vitamin C: 34%, calcium: 11%, iron: 10%.

Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.