Martha Stewart Acorn Squash Bisque

Martha Stewart acorn squash bisque is an easy pureed soup made with acorn squash, onion and a splash of half-and-half, ready in 35 minutes. Try this cozy soup for fall dinners or a simple summer starter, since it's microwave-friendly and needs just a little butter.

Cook the squash until it is completely tender before you puree it, because that is what makes the bisque so smooth. Pull it early and you end up with stringy bits that no blender can fully fix.

Martha steams the whole squashes in the microwave and halves them afterward, which makes them cool faster and saves you from wrestling a raw squash with a knife. She also keeps the cream to a little half-and-half and a spoonful of butter, so the squash itself carries the flavor.

Martha Stewart Acorn Squash Bisque

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

150

kcal

Tender squash simmers with onion, thyme and chicken broth, then blends into a velvety, pourable bisque. A swirl of half-and-half at the end rounds it out without making it heavy.

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 ½ ounces) reduced-sodium chicken broth
  

• 1/2 cup half-and-half
  

Directions

• Microwave the squash: Place the 2 acorn squashes on a paper towel and microwave on high for 8 to 10 minutes, just until a paring knife slides in easily. Then halve each one lengthwise so they cool faster.
• Scoop the flesh: Once the squash is cool enough to handle, scoop out and discard the seeds. Scrape the flesh into a bowl and throw away the skin.
• Oven method option: Prefer the oven? Preheat it to 450 degrees, halve the squash, scoop out the seeds and place the halves cut side down on a rimmed baking sheet. Cover tightly with foil and roast for 15 to 25 minutes until almost tender, then scrape out the flesh.
• Soften the onion: Heat 1 tablespoon butter in a large saucepan over medium, then add 1 finely chopped medium onion with a pinch of salt and pepper. Cook, stirring now and then, for 3 to 5 minutes until tender.
• Simmer the soup: Add the squash, 1/2 teaspoon thyme leaves, 1 can (14 1/2 ounces) reduced-sodium chicken broth and 2 cups water. Bring to a boil over high heat, then reduce to medium and cook for 10 to 12 minutes until the squash is very tender.
• Blend in batches: Working in batches, puree the mixture in a blender for about 1 minute until very smooth. Pour it back into the pan so it is ready for the final touches.
• Finish and serve: Stir in 1/2 cup half-and-half and season generously with salt and pepper. If it feels too thick, thin it with a little more water, then ladle into mugs and top with extra thyme leaves.

Tools for this recipe

• Vitamix E310 blender, Cuisinart MultiClad Pro 3-quart saucepan, Braun MultiQuick 7 immersion blender. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I roast the squash instead of using the microwave?

Yes, and it works just as well. Roast the halves cut side down under foil at 450 degrees for 15 to 25 minutes, until they are almost tender when pierced with a knife. Then scrape out the flesh and carry on with the soup.

How do I make this bisque vegetarian?

Swap the chicken broth for a reduced-sodium vegetable broth in the same amount. The butter and half-and-half already keep it vegetarian, and the thyme and onion still give it plenty of flavor.

Can I make acorn squash bisque ahead of time?

You can. Cool it, then keep it in an airtight container in the fridge for up to 3 days. Reheat gently over medium-low heat and thin it with a splash of water, since the soup thickens as it sits.

What if I don't have a blender?

An immersion blender works well here, and you can puree right in the pot. Keep going for a full minute or two so the soup turns completely smooth. A potato masher will not get you the same silky texture.

Why is my bisque too thick or stringy?

Thick bisque just needs more water, so stir it in a few tablespoons at a time until it pours easily. A stringy texture usually means the squash was undercooked, so make sure it is very tender before you blend and give it a full minute in the blender.