This bisque is ahhhmazing. Assuming you like squash of course. If you’re like a certain someone, you only eat squash if it’s in a pie and you can slather it with copious amounts of whipped cream. But you’ll happily enjoy a small bowl of this concoction because you like the combination of spice and creamy goodness….and your wife picked up a baguette for dunking. That’s right, you’re a dunker.
To dunk or not to dunk? What a polarizing topic! This household dunks, do you?
Rambling aside, versatility is really the highlight of this dish. It is gluten-free, it can be adapted to be vegetarian or vegan, or you can bulk it up with a pancetta base. If you try any of these combinations, I’d love to hear about it.
I quartered and seeded the squash. Sprayed it with Smart Balance and sprinkled it with salt. Then I set it in the oven for about an hour while I stared blankly at my study guide. That counts, right?
Acorn Squash and Apple Bisque
2 servings & 260 calories per serving.
- 1 small acorn squash
- 1 medium size apple
- 1 TBSP butter
- 2 cloves garlic, crushed
- 1/2 small yellow onion
- 1 1/3 cup low sodium chick broth (use vegetable broth for vegetarian option)
- 1/4 cup light cream
- 2 tsp brown sugar
- 1 tsp coriander
- 1/2 tsp nutmeg
- scant powdered ginger
- salt & pepper to taste
Pre-heat your oven to 375 degrees. While oven is preheating, wash and quarter your squash, spray with your choice of cooking spray (I used Smart Balance), and season with salt. When oven is ready, place squash inside and cook for 50 minutes to an hour. You’ll know it ready when the edges start to brown and you can easily pierce it with a fork. Take it out and set aside.
While the squash is cooling, melt your butter in a small saucepan over medium high heat. Saute chopped onion and crushed garlic until onion is translucent. Peel and chop your apple, add to pan. Saute until apple softens, stirring occasionally. While the apple mixture cooks, peel and roughly chop your squash. Add to pot along with the broth, light cream, sugar, and spices. Let stew for about 10 minutes longer.
Once the squash and apple are fully cooked and incorporated into the liquid, use and immersion blender (if you have one) to cream the bisque. If you do not own an immersion blender, a food processor works very well. Process for about one minute and transfer back into pot and reheat.
Serve with a dollop of cream cheese and some crusty bread. Enjoy!