Acorn Squash Bisque

 

I made this soup last week to use a couple of acorn squash I had bought on a great deal at the store. The microwave first step makes it very easy and quick to soften up the squash, though to get a better flavor in the squash you should roast it. This recipe is from a recent issue of Everyday Food (my favorite magazine–which is ending as of Dec. 31st!).

Acorn Squash Bisque

• 2 acorn squash (about 3 lbs total)
• 1 Tb butter
• 1 onion, chopped
• salt and pepper
• 1/2 tsp fresh thyme or 1/4 tsp dried thyme
• 1 can (14.5 oz) chicken broth
• 1/2 cup half-and-half (I used milk)

1. Microwave each squash, pierced with a knife, 8-10 minutes on High until just tender. Halve each squash to speed cooling, and when cool enough to handle scoop out and discard seeds, and scoop out flesh into a bowl.
2. In a large pot, heat butter. Add onion, season with salt and pepper. Cook until tender, about 3-5 min. Add squash, thyme, broth, and 2 cups water. Boil over high heat, reduce heat to medium, cook until squash is very tender, 10-12 minutes.
3. Puree soup using immersion blender (or if you don’t have an immersion blender, work in batches to carefully puree hot soup in stand-alone blender). Add half-and-half, season to taste with salt and pepper. Serve garnished with more thyme.

Curried Squash Soup

After getting some butternut squash at the store, I wanted to try this soup from Simply Recipes.  It was delicious, and I’d absolutely make it again.  I also used my own blend of curry powder instead of buying the premade mixture.

• 1 2-lb butternut squash, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash
• Olive oil
• 1 teaspoon butter
• Salt
• 1 large yellow onion, chopped
• 2 teaspoons yellow curry powder (see my curry powder blend, below)
• 1 teaspoon whole mustard seeds (if you substitute ground mustard, only use 1/4 teaspoon)
• A dash of ground cumin
• 1 Tbsp minced fresh ginger
• 4 cups chicken stock
  
• 1 teaspoon salt
• 1/2 cup sour cream (can substitute plain yogurt)
• 1/4 cup chopped fresh cilantro (can substitute parsley)

METHOD

1 Heat a tablespoon of olive oil in a large, thick-bottomed stock pot on medium heat. Add a dab of butter to the olive oil. Working in two batches so as not to crowd the pan, add the cubed butternut squash to the pan. Toss to coat all sides with oil. Sprinkle a little salt over the squash. Then spread out in an even layer and let cook, stirring only occasionally, so that the edges and sides get lightly browned. You may need to adjust the heat up to ensure browning, or down to prevent burning or drying out. Add more oil and butter for the additional batches. Remove from pan and set aside.

2 Heat another tablespoon of olive oil in the pot, on medium heat. Add the chopped onions and cook, stirring now and then, until softened. Add the curry powder, mustard seeds, cumin, and fresh ginger, and cook for a minute or so longer. Use a flat bottomed wooden or metal spatula to scrape up any browned bits.

3 Return the butternut squash to the pot. Add the chicken stock and a teaspoon of salt. Increase the heat to bring to a simmer, then lower the heat to maintain a low simmer, cover the pot. Cook for 40 minutes until squash is completely tender. Use an immersion blender (or a stand up blender in which case work in batches) to blend the soup smooth. Add more salt to taste if needed.

Serve in individual bowls with a dollop of sour cream and some chopped cilantro.

Yield: Serves 4 to 6.

Soup before pureeing with immersion blender

Curry Powder Blend (from Alton Brown’s Food Network recipe):

Ingredients

• 2 tablespoons whole cumin seeds, toasted (I didn’t toast these; I bought the already-ground type)
• 2 tablespoons whole cardamom seeds, toasted (same as above)
• 2 tablespoons whole coriander seeds, toasted (same as above)
• 1/4 cup ground turmeric
• 1 tablespoon dry mustard
• 1 teaspoon cayenne
• (I also added a bit of Garam Masala)

Directions

Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste.

Recipe: Wild-Rice Stuffed Squash [Everyday Food]

[My boyfriend and I tried this recipe, done with two acorn squash, over the weekend. It was very easy and good. We substituted onion for the shallot, only had 4 oz. rice, cut the nuts, and substituted raisins for cherries. Still good, I didn’t miss anything. From the November 07 issue of Everyday Food. –EJF]
Wild Rice Stuffed Squash

2 acorn squash, halved and seeds removed
2 T butter
1 shallot
2 garlic cloves
1/2 tsp. sage
salt and pepper
1 box (6 oz.) wild rice blend (no seasoning packet)
1/2 cup dried cherries
1/2 cup pecans

450 degree oven, squash cut side down, cover with foil, bake 40 min. or until tender.

Meanwhile: saute butter, shallot, garlic, sage, salt/pepper, cook 3-5 minutes. Add rice and 1 3/4 cups water, simmer without stirring 25 min.

Take off heat, stir in cherries and pecans, season stuffing and squash with salt and pepper. Divide into squash, serve.

Serves 4.