Acorn Squash Bisque

3 carnival squash or 1 large Amber cup (big orange one)
4 Tbsps butter
2 leeks, chopped
1 ½ cups chicken stock
1 tsp dried thyme (1 Tbsp fresh)
Salt and freshly ground pepper to taste
½ cup heavy cream
1 tsp rum, (optional)

Poke several holes in squash with fork and bake at 325 degrees until it pierces easily with a fork, about 45 minutes. Cut in half, remove and discard seeds, scoop out pulp and reserve. Melt butter in saucepan; add leeks and sauté over low heat 20 minutes. Place in blender or food processor with squash pulp, stock, thyme, salt, and pepper; whirl until smooth. Return to saucepan; simmer over low heat 20 minutes. Stir in cream and optional rum and heat through just before serving. Adjust seasonings.

Four servings.

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