Ahoy! Can I interest you in a bowl of soup, perchance?
I finally re-made and wrote out the recipe for my spicy acorn squash bisque that I served at my dinner party the other night.
This soup makes me want fuzzy slippers and frosted windowpanes. It makes me want to be at my grandparent’s house in Wisconsin. It makes me want to curl up with a good book all night long.
It’s just that kind of soup….I think you’re gonna love it!
First order of business. Get yourself a squash.
I used acorn but you could really use any kind you like (butternut or kabocha would be great)….even pumpkin would be delicious. This is an extremely simple squash soup but incredibly comforting and tasty. I’ve made it twice in the past three days so that should tell you something right there.
Other ingredients you’ll need for success:
The brand of curry powder you use doesn’t make a lick of difference. Regular ol’ curry powder will do just fine.
And a little cream is a beautiful thing. Promise.
Now, hack that squash up into pieces and roast at 400 for about half an hour until it’s all tender and lovely.
Peel the rind off (or don’t) and throw it into a VitaMix or food processor with about a cup and a half of chicken broth, a scant fourth cup of cream, a teaspoon and a half of curry powder and a pinch of salt.
Ohhhh yeah. And you know the thing I love most about this little bisque?
The opportunities really are endless!
Like I said before, you could use a different type of squash or you could even up the curry powder and maybe throw in some noodles, cilantro and a sprinkle of red chili flakes. I don’t know about you, but that sounds pretty ridiculous to me.
The amount of curry powder you use is up to you, depending on how much heat you can take. Since I’m battling a little sore throat over here, last night I threw in some cayenne as well, along with a little pinch of nutmeg for good measure.
It was deeeeelicious. I can’t wait for you to try it, too!
Spicy Acorn Squash Bisque
1 large acorn squash
1 1/2 cups chicken stock (or enough to produce desired soup consistency)
scant 1/4 cup cream
1.5 tsp curry powder
1/4 tsp salt
Slice squash and roast for about thirty minutes at 400 degrees, or until tender. Let cool then gently peel the peel away.
Throw the squash in a blender or food processor and add remaining ingredients, adjusting the amount of stock for how thick you want the soup to be.
Serve warm, preferably with a hot oatmeal scone…
I promise warm scones when you return! Oh, they’re yummy all right…and they only take fifteen minutes to make, start to finish.
I will return. Must eat more soup.