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Gallery Acorn Squash Bisque Credit: David Loftus Recipe Summary prep: 20 mins total: 35 mins Servings: 4

Ingredients Ingredient Checklist 2 acorn squashes (3 pounds total) 1 tablespoon butter 1 medium onion, finely chopped Coarse salt and ground pepper 1/2 teaspoon fresh thyme leaves, plus more for garnish 1 can (14 1/2 ounces) reduced-sodium chicken broth 1/2 cup half-and-half

Cook’s Notes Oven Method: Preheat oven to 450°. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Roast until almost tender when pierced with a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin, and proceed with step 2.

Gallery Acorn Squash Bisque Credit: David Loftus

Recipe Summary prep: 20 mins total: 35 mins Servings: 4

Acorn Squash Bisque      Credit: David Loftus

Acorn Squash Bisque

Credit: David Loftus

Acorn Squash Bisque

Recipe Summary prep: 20 mins total: 35 mins Servings: 4

Recipe Summary

prep: 20 mins total: 35 mins

Servings: 4

prep: 20 mins

total: 35 mins

prep:

20 mins

total:

35 mins

Servings: 4

4

Ingredients

Ingredients

  • 2 acorn squashes (3 pounds total) 1 tablespoon butter 1 medium onion, finely chopped Coarse salt and ground pepper 1/2 teaspoon fresh thyme leaves, plus more for garnish 1 can (14 1/2 ounces) reduced-sodium chicken broth 1/2 cup half-and-half

Directions

Place squashes on a paper towel and microwave on high just until tender when pierced with the tip of a paring knife, 8 to 10 minutes. Remove from the microwave, and halve each squash lengthwise (to speed cooling). When cool enough to handle, scoop out and discard the seeds. Scrape out flesh into a bowl; discard skin. (To prepare in oven, preheat oven to 450 degrees. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Roast until almost tender when pierced wtih a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin, and proceed with step 2).

In a large saucepan, heat butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add squash, thyme, broth, and 2 cups water. Bring to a boil over high heat; reduce to medium, and cook until squash is very tender, 10 to 12 minutes.

Working in batches, puree mixture in a blender until very smooth, about 1 minute. Return to pan; add half-and-half, and season generously with salt and pepper. Thin bisque, if needed, by adding more water. Serve garnished with thyme.

Cook’s Notes Oven Method: Preheat oven to 450°. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Roast until almost tender when pierced with a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin, and proceed with step 2.

Cook’s Notes

Oven Method: Preheat oven to 450°. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Roast until almost tender when pierced with a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin, and proceed with step 2.

Reviews (11)

 Add Rating & Review     112 Ratings   5 star values:        28    4 star values:        39    3 star values:        29    2 star values:        14    1 star values:        2

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Reviews (11)

Add Rating & Review     112 Ratings   5 star values:        28    4 star values:        39    3 star values:        29    2 star values:        14    1 star values:        2

Add Rating & Review

112 Ratings 5 star values: 28 4 star values: 39 3 star values: 29 2 star values: 14 1 star values: 2

112 Ratings 5 star values: 28 4 star values: 39 3 star values: 29 2 star values: 14 1 star values: 2

112 Ratings 5 star values: 28 4 star values: 39 3 star values: 29 2 star values: 14 1 star values: 2

  • 5 star values: 28 4 star values: 39 3 star values: 29 2 star values: 14 1 star values: 2

    Martha Stewart Member     Rating: 5 stars       07/12/2019   Wow! So delicious! I don't usually microwave squash, but it was great not to heat up the kitchen and have no mess. The lightest most beautiful soup!  

Martha Stewart Member     Rating: 5 stars       11/14/2018   I had left over acorn squash and it wasn't enough for the recipe so I added sweet potatoes! It was terrific. I didn't have fresh thyme only dried, I used less and I thought it was a little too strong for me. I added a little worcestershire sauce, maybe 3 dashes and it was great. The sweet potatoes helped by adding a little sweetness. I will definitely make this again!  

Martha Stewart Member     Rating: Unrated       01/15/2015   Delicious! The best part was that it was quick and easy! I only had 1 acorn so I made half the recipe since it was only for me. Loved it!  

Martha Stewart Member     Rating: 5 stars       09/25/2014   Made this recipe today for company coming for lunch tomorrow. I had to double the recipe, which was fine but I only put in 3 cups of water and added some maple syrup to the recipe and OMG it's fabulous. No exaggeration. If you want any easy recipe that will be a big hit this is it. By the way doubling the recipe will serve 10-12 very generously. Thank you Martha Stewart.  

Martha Stewart Member     Rating: Unrated       12/08/2012   Comfort food at it's BEST! Made this on a cold snowy Montana night, Smooth and delicious!  

Martha Stewart Member     Rating: 5 stars       12/01/2012   so delicious! i used 3 C chicken broth and only 1 C water for a little additional flavor. found it a tad bland at first so i just added some cayenne to balance the sweetness of the squash. so rich and silky and smooth. I could marry this soup!  

Martha Stewart Member     Rating: Unrated       09/28/2011   What a great recipe! More delicate than butternut squash soup, this is def a new standard for my fall table. I added just one extra spice to make it absolutely perfect: http://agiltnutmeg.wordpress.com/2011/09/28/acorn-squash-bisque/  

Martha Stewart Member     Rating: Unrated       06/22/2011   i am trying this with sweet potato  

Martha Stewart Member     Rating: Unrated       10/01/2010   A lovely, mild, rich-tasting soup. I simmered a couple of bay leaves with the broth and added a touch of cinnamon which gave it a nice warmth. A perfect autumn soup!  

Martha Stewart Member     Rating: Unrated       03/03/2009   Amazing recipe and very easy to make! Works fabulous as an appetizer as well.  

Martha Stewart Member     Rating: Unrated       11/23/2008   This is great! I used 2 larger acorn squashes, but recommend the green ones because they seem to have more flavor than the white/yellow ones. Also, oven roasted squash has a better, richer flavor than microwaved.

    Martha Stewart Member

    Rating: 5 stars 07/12/2019

Wow! So delicious! I don’t usually microwave squash, but it was great not to heat up the kitchen and have no mess. The lightest most beautiful soup!

Rating: 5 stars

Rating: 5 stars 11/14/2018

I had left over acorn squash and it wasn’t enough for the recipe so I added sweet potatoes! It was terrific. I didn’t have fresh thyme only dried, I used less and I thought it was a little too strong for me. I added a little worcestershire sauce, maybe 3 dashes and it was great. The sweet potatoes helped by adding a little sweetness. I will definitely make this again!

Rating: Unrated 01/15/2015

Delicious! The best part was that it was quick and easy! I only had 1 acorn so I made half the recipe since it was only for me. Loved it!

Rating: Unrated

Rating: 5 stars 09/25/2014

Made this recipe today for company coming for lunch tomorrow. I had to double the recipe, which was fine but I only put in 3 cups of water and added some maple syrup to the recipe and OMG it’s fabulous. No exaggeration. If you want any easy recipe that will be a big hit this is it. By the way doubling the recipe will serve 10-12 very generously. Thank you Martha Stewart.

Rating: Unrated 12/08/2012

Comfort food at it’s BEST! Made this on a cold snowy Montana night, Smooth and delicious!

Rating: 5 stars 12/01/2012

so delicious! i used 3 C chicken broth and only 1 C water for a little additional flavor. found it a tad bland at first so i just added some cayenne to balance the sweetness of the squash. so rich and silky and smooth. I could marry this soup!

Rating: Unrated 09/28/2011

What a great recipe! More delicate than butternut squash soup, this is def a new standard for my fall table. I added just one extra spice to make it absolutely perfect: http://agiltnutmeg.wordpress.com/2011/09/28/acorn-squash-bisque/

Rating: Unrated 06/22/2011

i am trying this with sweet potato

Rating: Unrated 10/01/2010

A lovely, mild, rich-tasting soup. I simmered a couple of bay leaves with the broth and added a touch of cinnamon which gave it a nice warmth. A perfect autumn soup!

Rating: Unrated 03/03/2009

Amazing recipe and very easy to make! Works fabulous as an appetizer as well.

Rating: Unrated 11/23/2008

This is great! I used 2 larger acorn squashes, but recommend the green ones because they seem to have more flavor than the white/yellow ones. Also, oven roasted squash has a better, richer flavor than microwaved.

All Reviews for Acorn Squash Bisque

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Acorn Squash Bisque

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest