Bisque of Acorn Squash

Stirrin' It Up: Bisque of Acorn Squash (October 4, 2016)

Air date: October 4, 2016. Source: Chef John Folse

Prep Time: 1 Hour

Yields: 4 Servings


Acorn squash can be found in most local grocery stores during the fall harvest season. This delicious yellow golden fleshed squash is perfect in soups. It may also be cooked in pies, custards or sweets.


2 pounds peeled acorn squash

4 cups chicken stock

3 tbsps melted butter

1 cup diced onions

½ cup minced yellow bell peppers

½ cup minced orange bell peppers

2 tbsps sliced garlic

1 cup heavy whipping cream

salt and black pepper to taste

granulated garlic to taste

1 tbsp chopped parsley


Cut acorn squash into 1-inch pieces. In a large stockpot, combine acorn squash and chicken stock over medium high-heat. Bring to a boil, reduce heat and simmer 40 minutes or until acorn squash is tender. When acorn squash is tender, strain through a colander, reserving cooking liquid. Return cooked acorn squash back into the pot. Heat a medium skillet over high heat. Add melted butter, onions, bell peppers and sliced garlic. Sauté 4–5 minutes then add mixture to the cooked acorn squash. Using an immersion blender, blend cushaw mixture, while adding heavy whipping cream in a steady stream. Adjust consistency with reserved chicken stock. Season with salt, black pepper and granulated garlic. When ready to serve, re-heat soup. Ladle an equal portion into each soup bowl and garnish with chopped parsley.