Acorn Squash Bisque

I found this recipe on the Martha Stewart website and it was absolutely delicious! As the weather turns colder and we find ourselves in the middle of the beautiful fall season I was extremely motivated to learn how to make soup. I had never attempted to make soup before so I was pretty intimidated. Let me tell you, there is nothing to be intimidated about! This recipe was easy to follow and the taste and texture of the soup was beyond anything I ever thought I could create. This was my first time using Acorn Squash and I will definitely make this soup again!

Recipe:

2 acorn squashes (3 pounds total)

1 tablespoon butter

1 medium onion, finely chopped

Course salt and ground pepper

½ teaspoon thyme leaves, and more for garnish

1 can (14 ½ ounces) reduced sodium chicken broth

½ cup half and half

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.

A couple notes:

Instead of placing the acorn squashes in the microwave I used the oven. Slice squashes in half and place them face down on a baking sheet. Place in preheated oven for 10 to 15 minutes until tender.

I replaced the chicken broth with vegetable broth because that is what I had on-hand. Works just as well if not better.

I didn't feel the need to thin the bisque at all. The texture was thick and creamy and perfect to serve right away!

Enjoy!