1. Recipes

How to Make Curried Acorn Squash Bisque - A Step-by-Step Guide

Curried Acorn Squash Bisque is a creamy, flavorful soup that is perfect for chilly autumn and winter days. Made with roasted acorn squash, aromatic curry spices, and a touch of coconut milk, this bisque is bursting with warming, comforting flavors. It's a great way to add some variety to your soup rotation and impress your family and friends with your culinary skills.

This recipe is not only delicious but also extremely nutritious. Acorn squash is rich in vitamins and minerals, such a...

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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 (Optional)

Information

  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Total Time: 50 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    296 cal.

    • Total Fat: 20g
    • Saturated Fat: 10g
    • Cholesterol: 48mg
    • Sodium: 298mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 5g
    • Total Sugars: 6g
    • Protein: 3g
    • Vitamin C: 25mg
    • Calcium: 108mg
    • Iron: 2mg
    • Potassium: 837mg

    Categories

    Vegetarian recipes
    Soup recipes
    Curry recipes
    Squash recipes
    Bisque recipes