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Apple Cinnamon Acorn Squash Bisque
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Large pot
  • Immersion blender

Ingredients
  

  • 2 medium acorn squashes, halved and seeded
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 large carrot, chopped
  • 2 apples, peeled and chopped
  • 3 cups vegetable broth
  • 1 teaspoon ground cinnamon
  • Salt and black pepper to taste

Instructions
 

  • Heat the oven to 400 degrees. Place the acorn squash halves cut side up on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 35 minutes until the flesh is soft.
  • Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and carrot. Cook for 5 minutes until the onion softens.
  • Add the apples to the pot and cook for 3 more minutes. Stir in the cinnamon.
  • Scoop the roasted squash flesh into the pot. Pour in the vegetable broth. Bring the mixture to a simmer and cook for 10 minutes.
  • Use an immersion blender to puree the soup until smooth. Taste and adjust salt and pepper if needed.

Notes

For the smoothest texture, let the soup cool slightly before blending in batches if you use a countertop blender. A small pinch of cinnamon at the end can brighten the flavor if it tastes flat after blending. Leftovers keep in the fridge for three days and reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Baking sheet, Large pot, Immersion blender