Curried Acorn Squash Bisque recipe
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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
Nutrition Info
- 296.3 caloriescarbohydrate: 29.8 gcholesterol: 47.6 mgfat: 20.2 gfiber: 4.5 gprotein: 3.4 gsaturatedFat: 10.2 gservingSize: -sodium: 298.2 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Curried Acorn Squash Bisque
Directions
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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.