Best 4 Acorn Squash Bisque Recipes

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**Acorn Squash Bisque: A Cozy and Flavorful Fall Soup**

As the weather turns cooler and the leaves begin to change color, it's time to embrace the flavors of fall with a warm and comforting bowl of acorn squash bisque. This creamy and velvety soup is made with roasted acorn squash, sautéed aromatics, and a touch of cream. It's the perfect way to enjoy the bounty of the season and is sure to become a family favorite.

This recipe provides step-by-step instructions for making acorn squash bisque from scratch. You'll learn how to roast the squash until caramelized, sauté onions, garlic, and celery until softened, and blend everything together until smooth and creamy. The recipe also includes tips for garnishing the soup with roasted pepitas and fresh herbs for an extra touch of flavor.

In addition to the classic acorn squash bisque recipe, the article also includes variations for those with dietary restrictions or preferences. There's a vegan version made with coconut milk instead of cream, a gluten-free version using almond flour instead of all-purpose flour, and a low-carb version that omits the bread altogether.

Whether you're a seasoned home cook or just starting out in the kitchen, you'll find everything you need to make a delicious and satisfying acorn squash bisque in this article. So grab your ingredients and let's get cooking!

Let's cook with our recipes!

CURRIED ACORN SQUASH BISQUE



Curried Acorn Squash Bisque image

My own delicious variation of a curried squash-based soup using the acorn variety. With careful thought and care, I've created a smooth and invigorating soup that would provide a perfect dinner starter to any party or social gathering. Certainly a multi-purpose dish that would work well anywhere. Perfect in your favorite mug for chilly rainy days. When with friends, I like to serve it with baked honey ham and salad (just an idea). You'll have everyone asking you where you learned to cook so well, I promise!

Provided by leafyHendrix

Categories     Soups, Stews and Chili Recipes     Bisque Recipes

Time 50m

Yield 6

Number Of Ingredients 16

2 large acorn squash - peeled, seeded, and cut into 1-inch cubes
3 tablespoons all-purpose flour
2 tablespoons curry powder
1 teaspoon ground ginger
1 teaspoon brown sugar
4 tablespoons salted butter
1 medium onion, finely chopped
1 stalk celery, finely chopped
½ medium carrot, finely chopped
4 cloves garlic, finely chopped, or more to taste
½ cup heavy whipping cream, or more to taste
2 tablespoons olive oil
3 teaspoons red wine vinegar
1 cube chicken bouillon
salt and ground black pepper to taste
¼ cup chopped fresh cilantro, or to taste

Steps:

  • Place squash into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
  • Combine flour, curry powder, ginger, and brown sugar in a small bowl; mix loosely to combine.
  • Melt 1/2 of the butter in a deep pan over medium-high heat. Add onion, celery, carrot, and garlic; saute for 2 minutes. Add 1/2 cup whipping cream, remaining butter, olive oil, vinegar, and bouillon cube. Add flour mixture; cook and slowly stir for 15 seconds, then reduce heat to medium or medium-low. Cover with a lid and cook until veggies are cooked through, about 3 minutes.
  • Add cooked squash on top of the veggies, and season generously with salt and pepper; do not stir. Cover and cook until squash is heated through, about 1 minute.
  • Fill blender halfway with squash mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until mostly smooth. Pour into a pot. Repeat with remaining squash mixture.
  • Reheat soup if needed. Put into a large serving bowl or separate serving dishes, garnish with cilantro, and drizzle with cream.

Nutrition Facts : Calories 296.3 calories, Carbohydrate 29.8 g, Cholesterol 47.6 mg, Fat 20.2 g, Fiber 4.5 g, Protein 3.4 g, SaturatedFat 10.2 g, Sodium 298.2 mg, Sugar 6.2 g

ROASTED ACORN SQUASH AND CRAWFISH BISQUE



Roasted Acorn Squash and Crawfish Bisque image

Fall acorn squash roasted with warm spices, butter, and brown sugar. Finished with fresh basil and Louisiana Crawfish tails.

Provided by Chef Q

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 3h

Yield 12

Number Of Ingredients 16

½ cup light brown sugar
¼ cup butter
1 ½ teaspoons ground cinnamon
½ teaspoon Chinese five-spice powder
4 acorn squash, halved and seeded
¼ cup butter
1 cup minced yellow onion
1 cup minced celery
1 cup minced red bell pepper
1 tablespoon minced garlic
2 quarts seafood stock
1 cup heavy cream
1 cup thinly sliced fresh basil
1 teaspoon ground nutmeg
sea salt and white pepper to taste
2 (16 ounce) packages cooked and peeled whole crawfish tails

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Combine the brown sugar with 1/4 cup butter, cinnamon, and five spice powder in a microwave safe bowl. Cook in the microwave on High until the butter has completely melted. Place the acorn squash cut side up onto the aluminum foil; brush with the brown sugar mixture.
  • Bake in the preheated oven until the squash is tender and golden brown, about 1 1/2 hours. Remove from the oven, allow to cool, and scoop out and reserve the flesh.
  • Melt the remaining 1/4 cup of butter in a large pot over medium heat. Stir in the onion, celery, and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the acorn squash, garlic, and seafood stock. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
  • Stir the cream and basil into the simmering soup; season with nutmeg, salt, and white pepper. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Once pureed, add the crawfish tails, and simmer a few minutes until hot.

Nutrition Facts : Calories 333.9 calories, Carbohydrate 30 g, Cholesterol 130 mg, Fat 17.4 g, Fiber 3.4 g, Protein 17.1 g, SaturatedFat 10 g, Sodium 397.4 mg, Sugar 13.9 g

ACORN SQUASH BISQUE



Acorn Squash Bisque image

Make and share this Acorn Squash Bisque recipe from Food.com.

Provided by Ariella

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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).
  • 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.
  • 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.

Nutrition Facts : Calories 162.6, Fat 6.6, SaturatedFat 4, Cholesterol 18.8, Sodium 40.1, Carbohydrate 26.6, Fiber 3.6, Sugar 1.2, Protein 2.9

SLOW COOKER BUTTERNUT SQUASH AND ACORN SQUASH BISQUE



Slow Cooker Butternut Squash and Acorn Squash Bisque image

The squash in this bisque isn't hidden with creams, tons of sugar or butter. You can actually taste the vegetable and the other ingredients just compliment it. I was taken out to dinner for my birthday last week and got some wonderful Butternut Squash soup. I had an Acorn Squash and a little 1 pound butternut squash. I looked...

Provided by Barbara Kavorkian

Categories     Soups

Time 8h25m

Number Of Ingredients 11

1 lb butternut squash
1 large acorn squash (think mine was 2 1/2 or 3lbs)
5 1/4 tsp chicken bouillon granules/cubes
5 1/4 c water
1/4 c packed brown sugar
2 tsp ground ginger (or 2 tbsp fresh minced ginger if you have)
1/2 large onion, coarsely diced (about 1 cup)
1 cinnamon stick
1/2 c low fat sour cream or plain yogurt for garnish or to stir in
1/4 tsp salt- or to taste (i did not add any)
1/4 tsp white pepper (this is a bit stronger than black pepper, go easy at first, or use black)

Steps:

  • 1. In Slow Cooker, stir/whisk in bouillon granules or cubes, water, brown sugar, and ginger. Make sure all bouillon and ginger is incorporated and add cinnamon stick, onions and all of the squash stirring to incorporate ingredients together. Cover Slow Cooker, and turn to LOW for 7 to 8 hrs.
  • 2. Once time has expired, turn off cooker and using an immersion hand held blender, break up and blend soup to desired consistency. If you do not have this type of blender, you can use a counter top blender. To do this, let the soup cool for at least an hour. Pour about 1/3 of squash mix into the blender, making sure you get some of the liquid into each batch. Place the lid on the blender and hold it down by placing a folded up towel over the lid and secure the top with your hand so the top does not fly off. Pulse a few times and blend to desired consistency. You will need to do this in a few batches. You can either transfer right away into storage containers and freeze or place in refrigerator, or you can serve right away by placing in a pot to reheat over medium heat until hot. Add any salt and pepper you wish at this time and garnish with a dollop of sour cream.
  • 3. If you would like a creamier soup, while reheating, you can add to the bisque 1/2 cup of half and half after blending or just have out the sour cream or yogurt for each to stir into their bowls.
  • 4. Nutrition Facts Serving Size: 1 1/2 cup Amount per Serving Calories 115 Total Fat 0.12g Saturated Fat 0.01g Cholesterol 0mg Sodium 382.65mg Total Carbohydrate 27.69g Dietary Fiber 3.45g Sugars 9.16g Protein 3.31g

Tips:

  • For the best flavor, choose acorn squash that is heavy for its size and has a deep orange color.
  • Be sure to roast the squash until it is caramelized and tender. This will bring out its natural sweetness and flavor.
  • Use a high-quality vegetable broth for the bisque. This will make a big difference in the final flavor of the soup.
  • If you don't have heavy cream, you can use milk or even yogurt instead.
  • Garnish the bisque with a sprinkle of chopped fresh herbs, such as thyme or rosemary, for a pop of flavor and color.

Conclusion:

Acorn squash bisque is a delicious and comforting soup that is perfect for a fall or winter meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it smooth or chunky, spicy or mild, this soup is sure to please everyone at your table. So next time you are looking for a warm and satisfying soup, give acorn squash bisque a try. You won't be disappointed!

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