Acorn Squash Bisque Heart Healthy

alberta smith


Warm,creamy,and healthy a dream come true.

pinch tips: Slow Cooker/Crock Pot Hints




30 Min


1 Hr


Stove Top


2 medium
quash, acorn
1 Tbsp
oil, olive
1/2 c
onion(s), chopped
14 oz
broth, chicken, less sodium, or (1 2/3 cup homemade)
1/4 c
2 Tbsp
sugar, brown (packed)
1/4 tsp
1/4 tsp
cinnamon, ground
1/8 tsp
pepper, white, or ground black pepper
1/4 c
half-and-half, or light cream
1/4 tsp
garlic powder, (optional)
pumpkin seeds, (optional)
cinnamon, ground, (optional)

Directions Step-By-Step

Preheat oven to 325°F. Wash squash, halve, and remove seeds. Place squash halves, cut sides down, in a 3-quart rectangular baking dish. Bake for 50 to 60 minutes or until tender. Let squash cool about 10 minutes or until cool enough to handle. Using a spoon, remove squash pulp from shells. Discard shells.
In a large saucepan, heat hot oil over medium heat. Add onion; cook until tender, stirring frequently. Add squash pulp, broth, and the water. Cook over medium-high heat until mixture just reaches boiling, stirring frequently. Stir in brown sugar, salt, 1/4 teaspoon cinnamon,garlic powder, and pepper. Remove from heat; cool slightly. Place half of the squash mixture in a blender or food processor. Cover and blend or process until smooth. Pour pureed squash into a medium bowl. Repeat with remaining squash mixture. Return all squash mixture to saucepan. Stir in half-and-half; heat through. If desired, garnish individual servings with pumpkin seeds and sprinkle with additional cinnamon.
Calories: 89, Saturated Fat: 1g, Sodium: 206mg, Dietary Fiber: 2g, Total Fat: 3g, Carbs: 16g, Cholesterol: 3mg, Protein: 2g

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy