Winter Squash Bisque

Winter Squash Bisque

Time: 1 hrs 20 mins

Ingredients

• 6 medium acorn squash
• 3 (14 ounce) cans chicken broth
• 3/4 teaspoon ground ginger
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups half-and-half or 1 1/2 cups light cream
• 3/4 cup sour cream (optional)
• fresh thyme sprig (optional)

Directions

• 1 Halve squash and remove seeds.
• 2 Place squash halves, cut sides down, on a baking dish.
• 3 Bake in a 350 degree F oven for 30 minutes. Turn cut sides up. Bake, covered, 20 to 25 minutes or until squash is tender.
• 4 Scoop squash pulp out of the peel using a spoon; discard peel.
• 5 Place pulp in batches in a blender container or food processor bowl.
• 6 Cover and blend or process until squash is smooth, adding some of the chicken broth if the mixture is too thick.
• 7 Stir together pureed squash and remaining chicken broth in a large saucepan.
• 8 Stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling.
• 9 Reduce heat and stir in half-and-half or light cream.
• 10 Heat through, but do not boil.
• 11 If desired, garnish each serving with sour cream and thyme sprigs.