Angie's Squash Bisque Delight

Angie's Squash Bisque Delight

Ready in 45 minutes

My own delicious variation of a 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 (and healthy) 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!

"I made this tonight. It has a nice mild curry flavor. I added a little water to thin it down and may in future add about a cup. I did the mixed puree and whole mix so that it looked a little lumpier than the photo."

- wyattj

Top-ranked recipe named "Angie's Squash Bisque Delight"

4 avg, 3 review(s) 100% would make again

Ingredients

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2(use 3 if needed) Good Sized Acorn Squash; Cubed
5-6 Cloves Garlic; Minced
1 Medium Red Onion; Minced
3 Stalks Celery; Chopped
1 Carrot; Chopped
2 Tablespoons Curry Powder
1 Teaspoon Powdered Ginger
1 Tablespoon Brown Sugar; Heaping
1/2 Cup Heavy Whipping Cream
3 Teaspoons Red Wine Vinegar
2 Tablespoons Olive Oil; Heaping
3 Tablespoons All purpose flour; Heaping
1 Cube Chicken Boullion
1/2 Stick Butter
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 Bunch Cilantro

Original recipe makes 6 Servings

Servings  

Preparation

1. Cut the acorn squash into 1-2 inch cubes, boil for ten minutes or until tender (a fork should be able to pierce through with ease). Drain. Set aside.

2. In a small mixing bowl or cup, combine the flour, brown sugar, curry powder, and ginger. Mix loosely and set aside.

3. Chop the celery, onions, carrot, and garlic finely. Saute the ingredients in half of the butter for two minutes on medium high heat in a deep pan. Next add the remainder of the butter, vinegar, olive oil, cream, and bouillon cube. Stir in the flour mixture for fifteen seconds slowly and reduce heat to medium or medium low. Cover with lid and cook for an additional three minutes.

4. When veggies are cooked through, add the already boiled cubed acorn squash to the top of the veggies, generously sprinkle some salt and pepper. Toss in the chopped Cilantro. Cover. Heat for another minute or until squash is heated through.

5. The mixture is now prepared to be blended. Take half of the saute mixture and blend until mostly smooth. Set aside. A little texture is good so no need to over blend. Blend the other half of the mixture. Combine the two parts back in your pan, reheat if needed. Put into a large serving bowl or separate serving dishes, garnish with cilantro and/or drizzled cream.

6. Indulge and Enjoy!

Credits

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Calories Per Serving: 174 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The flavor is perfect. Although I did marinate the squash with 1/2 tsp of red pepper flakes and a drizzle of maple syrup before roasting. I too found it too think and added 1/4 cp cream and 1/4 cp water. Delicious!
Jnp809 6 months ago
I added 1cup of chicken broth. Still didn't look like the picture it was very thick.
deedeevicory 1 year ago
I made this tonight. It has a nice mild curry flavor. I added a little water to thin it down and may in future add about a cup. I did the mixed puree and whole mix so that it looked a little lumpier than the photo.
wyattj 2 years ago
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