Gingered Acorn Squash Bisque

Recipe Ingredients

2 teaspoons	10ml	Acorn squashes - (abt 1 1/2 lbs ea) (medium)
1/3 cup	78ml	Dry sherry
1 cup	62g / 2.2oz	Chopped onion
2		Garlic cloves - halved
1 1/4 cups	182g / 6.4oz	Chopped red bell pepper
3 cups	711ml	Low-sodium chicken broth
1 cup	237ml	Unsweetened orange juice
2 teaspoons	10ml	Grated peeled ginger root
1/2 teaspoon	2.5ml	Curry powder
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

Line a baking sheet with aluminum foil. Cut each squash in half lengthwise. Place squashes, cut-side down, on prepared baking sheet. Bake at 350 degrees for 30 minutes or until tender; let cool. Discard seeds and membrane. Scoop out pulp to yield 2 cups and set aside; discard remaining pulp.

In a large saucepan, bring sherry to a boil over medium-high heat. Add onion and garlic; cook 3 minutes, stirring frequently. Add bell pepper; cook 3 minutes, continuing to stir. Add reserved squash pulp, chicken broth, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.

Place squash mixture in container of an electric blender or food processor; cover and process until smooth. Serve warm.

This recipe yields 7 one-cup servings.

Nutrition Analysis Per Cup: Calories 82 (10% from fat); Cholesterol 0 mg; Sodium 122 mg.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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