Winter Squash Bisque for 12
Recipe from
Better Homes and Gardens
Acorn squash gives this first course soup its unmistakable flavor.
Servings:
Makes 12 side-dish servings.
Prep Time:
30 mins
Total Time:
1 hr 20 mins
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Ingredients
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6medium acorn squash (1 pound each)see savings
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3 14-1/2-ouncecans chicken brothsee savings
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3/4 teaspoonground gingersee savings
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3/4 teaspoonsaltsee savings
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1/4 teaspoonpeppersee savings
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1/8 teaspoonground cinnamonsee savings
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1-1/2 cupshalf-and-half or light creamsee savings
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3/4 cupdairy sour cream (optional)see savings
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Fresh thyme sprigs (optional)see savings
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Directions
1.
Halve squash and remove seeds. Place squash halves, cut sides down, in a large shallow roasting pan. Bake in a 350 degree F. oven for 50 to 55 minutes or until squash is tender.
2.
Scoop squash pulp out of the peel using a spoon; discard peel. Place pulp, one-third at a time, in a blender container or food processor bowl. Cover and blend or process until squash is smooth, adding some of the chicken broth if the mixture is too thick.
3.
Stir together pureed squash and remaining chicken both in a large saucepan. Stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling. Reduce heat and stir in half-and-half or light cream. Heat through, but do not boil. If desired, garnish each serving with sour cream and thyme sprigs. Makes 12 side-dish servings.
Nutrition information
Per serving: Calories 109, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 11 mg, Sodium 615 mg, Carbohydrate 16 g, Fiber 3 g, Protein 3 g. Daily Values: Vitamin A 8%, Vitamin C 22%, Calcium 8%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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