Acorn Squash Bisque (Ghianda Zucca Bisque)
(from Lucianolinda’s recipe box)
Source: Arkasnas Democrat Gazette- Kelly Brant
Serves 8 peopleCategories: Soup- Stew- Chowder- Chili
Ingredients
- 4 Tbsp. unsalted butter
- 1 1/2 cups finely chopped onion
- 1 1/2 cups finely chopped carrot
- 1/4 tsp. ground nutmeg
- Salt and ground white pepper to taste
- 3 acorn squash, peeled and cubed ( about 8 cups cubed squash)
- 1 Tbsp. chicken base concentrate (Better than Bouillon)
- 6 cups chicken broth
- 1 1/2 cups half-and-half
- 1/3 cup dry sherry
- Ground red pepper (cayenne)
Directions
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Melt butter in a saucepan. Add onion carrot, nutmeg, salt and white pepper. Cook over low heat until vegetables are soft, stirring often.
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Add potatoes and squash. Dissolve chicken base concentrate in chicken broth. Pour broth into vegetables and simmer, covered, over low heat for 25 minutes or until all vegetables are tender.
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Let cool slightly and puree in a food processor or use an emersion blender.
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Return soup to pot. Stir in half-and-half. Add sherry. Taste for seasoning and reheat. Sprinkle each serving with a dash of cayenne pepper.