Acorn Squash Bisque

Acorn Squash Bisque
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  • ½ cup half-and-half
  • 1 can (14 ½ ounces) reduced-sodium chicken broth
  • ½ teaspoon fresh thyme leaves, plus more for garnish
  • Coarse salt and ground pepper
  • 1 medium onion, finely chopped
  • 1 tablespoon butter
  • 2 acorn squashes (3 pounds total)

1. 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 in...

View full recipe at SpringPad


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