Angie's Squash Bisque Delight
My own delicious variation of a squash-based soup using the acorn variety. With careful thought and care, I've created a smooth and invigorating soup that would provide a perfect (and healthy) dinner starter to any party or social gathering. Certainly a multi-purpose dish that would work well anywhere. Perfect in your favorite mug for chilly rainy days. When with friends, I like to serve it with baked honey ham and salad (just an idea). You'll have everyone asking you where you learned to cook so well, I promise!
My own delicious variation of a squash-based soup using the acorn variety. With careful thought and care, I've created a smooth and invigorating soup that would provide a perfect (and healthy) dinner starter to any party or social gathering. Certainly a multi-purpose dish that would work well anywhere. Perfect in your favorite mug for chilly rainy days. When with friends, I like to serve it with baked honey ham and salad (just an idea). You'll have everyone asking you where you learned to cook so well, I promise!
- 1/2 cup heavy whipping cream
- 1/2 teaspoon pepper
- 1/2 bunch cilantro
- 1/2 stick butter
- 3 stalks celery chopped
- 1/2 teaspoon salt
- 1 carrot chopped
- 3 teaspoons red wine vinegar
- 2 tablespoons curry powder
- 2 (use 3 if needed) good sized acorn squash cubed
- 5-6 cloves garlic minced
- 1 medium red onion minced
- 1 teaspoon powdered ginger
- 1 tablespoon brown sugar heaping
- 2 tablespoons olive oil heaping
- 3 tablespoons all purpose flour heaping
- 1 cube chicken boullion
- Carbohydrate 14.2249197067081 g
- Cholesterol 33.9458333333333 mg
- Fat 12.7943197409795 g
- Fiber 1.47994435338171 g
- Protein 1.6147852585078 g
- Saturated Fat 7.35488606953483 g
- Serving Size 1 1 Serving (159g)
- Sodium 213.893716888226 mg
- Sugar 12.7449753533263 g
- Trans Fat 0.853167239676888 g
- Calories 174 calories
Step-by-step
- Cut the acorn squash into 1-2 inch cubes, boil for ten minutes or until tender (a fork should be able to pierce through with ease). Drain. Set aside.
- In a small mixing bowl or cup, combine the flour, brown sugar, curry powder, and ginger. Mix loosely and set aside.
- Chop the celery, onions, carrot, and garlic finely. Saute the ingredients in half of the butter for two minutes on medium high heat in a deep pan. Next add the remainder of the butter, vinegar, olive oil, cream, and bouillon cube. Stir in the flour mixture for fifteen seconds slowly and reduce heat to medium or medium low. Cover with lid and cook for an additional three minutes.
- When veggies are cooked through, add the already boiled cubed acorn squash to the top of the veggies, generously sprinkle some salt and pepper. Toss in the chopped Cilantro. Cover. Heat for another minute or until squash is heated through.
- The mixture is now prepared to be blended. Take half of the saute mixture and blend until mostly smooth. Set aside. A little texture is good so no need to over blend. Blend the other half of the mixture. Combine the two parts back in your pan, reheat if needed. Put into a large serving bowl or separate serving dishes, garnish with cilantro and/or drizzled cream.
- Indulge and Enjoy!
Managing the Starch and Fat Emulsion
Combining all-purpose flour, brown sugar, curry powder, and ginger in a dry bowl before it touches the pan prevents flour lumps. When the flour mixture hits the butter, oil, cream, and bouillon liquid, whisk continuously for fifteen seconds to hydrate the starch evenly. Cooking this paste for three minutes on medium-low heat cooks out the raw flour taste.Controlling Viscosity in the Blender
Acorn squash contains natural starches that thicken when pulverized. Blending only half of the mixture first allows you to retain structural integrity by leaving visible pieces of celery, carrot, and cilantro in the final soup. Process the second half until smooth, then combine both portions back in the pan. Reheat gently over low heat, ensuring the dairy fats do not separate from the liquid base.
