Acorn Squash Bisque

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 acorn squash (3 pounds total)
• 1 tablespoon butter
• 1 medium onion, finely chopped
• coarse salt and pepper
• 1/2 teaspoon fresh thyme leave, plus more for garnish
• 1 1/2 cups vegetable broth
• 1/2 cup half-and-half

Recipe

• 1 place squashes on a paper towel and microwave on high just until tender when pierced with the tip of a paring knife, 8 to 10 minutes. remove from the microwave, and halve each squash lengthwise (to speed cooling). when cool enough to handle, scoop out and discard the seeds. scrape out flesh into a bowl; discard skin. (to prepare in oven, preheat oven to 450 degrees. halve squash lengthwise; scoop out and discard seeds. place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. roast until almost tender when pierced wtih a knife, 15 to 25 minutes. when cool enough to handle, scrape out flesh, discard skin, and proceed with step 2).
• 2 in a large saucepan, heat butter over medium. add onion; season with salt and pepper. cook, stirring occasionally, until tender, 3 to 5 minutes. add squash, thyme, broth, and 2 cups water. bring to a boil over high heat; reduce to medium, and cook until squash is very tender, 10 to 12 minutes.
• 3 working in batches, puree mixture in a blender until very smooth, about 1 minute. return to pan; add half-and-half, and season generously with salt and pepper. thin bisque, if needed, by adding more water. serve garnished with thyme.