Winter Squash Bisque
This thick and hearty soup will warm you
to your toes on those cold, winter days.
6 medium acorn squash
3 (14-ounce) cans chicken broth
3/4 teaspoons ground ginger
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cinnamon
1 1/2 cups half-and-half or light cream
3/4 cup dairy sour cream (optional)
Fresh thyme sprigs (optional)
- Halve squash and remove seeds. Place squash
halves, cut sides down, on a baking dish. Bake in a 350 degree
F oven for 30 minutes. Turn cut sides up. Bake, covered, 20 to
25 minutes or until squash is tender.
- 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.
- Stir together pureed 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 or light cream. Heat through, but do not boil.
If desired, garnish each serving with sour cream and thyme sprigs.
Makes 12 side-dish 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 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. © Copyright 2003 Meredith Corporation. All Rights Reserved.
