As the cooler months roll in, there’s nothing quite like a warm, creamy bisque to bring comfort and flavor to your table. One of my all-time favorites is Martha Stewart’s Baked Acorn Squash Bisque. This soup is a perfect blend of roasted acorn squash, savory broth, and a touch of cream that creates a velvety texture with a rich, slightly sweet taste. Whether you’re preparing for a holiday dinner or just looking to enjoy the flavors of fall, this bisque is sure to please!
Ingredients:
• 2 acorn squashes, halved and seeded
• 1 tablespoon unsalted butter
• 1 small onion, chopped
• 1 teaspoon fresh thyme leaves
• 4 garlic clove, minced
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 cups low-sodium chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Fresh thyme sprigs, for garnish
1. Prepare the Acorn Squash
Preheat your oven to 400°F. Place the halved acorn squashes on a baking sheet, cut side down. Roast them in the oven for about 45 minutes or until the flesh is tender and easily scooped out with a spoon. Once roasted, allow the squash to cool slightly, then scoop out the flesh and set it aside.
2. Sauté the Aromatics
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the garlic, fresh thyme, cinnamon, and nutmeg, stirring for another minute to release the flavors.
3. Simmer the Squash and Broth
Add the roasted acorn squash to the pot along with the broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes. This helps all the flavors blend beautifully.
4. Blend to Perfection
Using an immersion blender (or transferring the mixture in batches to a blender), carefully blend the soup until smooth and creamy. Once blended, return the soup to low heat.
5. Finish with Cream
Stir in the heavy cream, and season the soup with salt and pepper to taste. Let the bisque heat through for another 5 minutes, allowing the flavors to meld together.
6. Serve and Enjoy
Ladle the bisque into bowls, garnish with fresh thyme sprigs, and serve warm. The bisque pairs perfectly with crusty bread or a light salad.
This Baked Acorn Squash Bisque is a surefire way to celebrate fall’s harvest and impress your guests with its rich, comforting flavors. Whether you’re hosting a dinner party or just want to savor a cozy bowl of soup, this Martha Stewart recipe is bound to become a seasonal favorite!
