Curried Acorn Squash Bisque

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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!

Submitted by leafyHendrix
Published on April 2, 2020
Recipe Placeholder Image
Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

  • 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 (Optional)

Directions

  1. 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.

  2. Combine flour, curry powder, ginger, and brown sugar in a small bowl; mix loosely to combine.

  3. 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.

  4. 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.

  5. 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.

  6. Reheat soup if needed. Put into a large serving bowl or separate serving dishes, garnish with cilantro, and drizzle with cream.

Cook's Note:

A little texture is good so no need to overblend.

Nutrition Facts (per serving)

296 Calories
20g Fat
30g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 296
% Daily Value *
Total Fat 20g 26%
Saturated Fat 10g 51%
Cholesterol 48mg 16%
Sodium 298mg 13%
Total Carbohydrate 30g 11%
Dietary Fiber 5g 16%
Total Sugars 6g
Protein 3g 7%
Vitamin C 25mg 28%
Calcium 108mg 8%
Iron 2mg 13%
Potassium 837mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.