Autumn Harvest Recipes

Acorn Squash Bisque

- Jan King

serves 8-10

4 acorn squash

1 large onion, sliced or thickly chopped

2-3 carrots, thickly sliced or a handful of baby carrots

1 cup half and half

2 cans ( or about 28 ounces) chicken stock

2 tsp dried thyme

2 tsp cinnamon

2 tsp nutmeg

salt & pepper to taste

Cut squash in half. Remove seeds. PLace cut side-down on a large rimmed baking sheet with carrots and onion. Pour 1-2 cups of water in pan to cover about 1 inch of squash. Roast at 400 degrees for 30-35 minutes until tender when knife is inserted into squash and carrots.

Allow squash to cool, then scoop out flesh and add to blender with carrots, onion and thyme. Add chicken stock 1 cup at a time and puree until smooth, about 1 minute. You may need to do this in batches.

Return to pan with any remaining chicken stock. Add half and half and slat and pepper to taste. Thin as needed with water or broth. Reheat in the pan (without boiling) or keep warm in a slow cooker.