Curried Acorn Squash BisqueThis bisque (soup) is not intended as a main course. It is best served at an formal or holiday dinner as an introduction to the main course. 2 small acorn squash 1 tsp. oil 1/2 cup onion, chopped 2 cloves garlic, minced 1 red pepper, seeded and diced 1/3 cup sherry 2 1/2 cups chicken stock 1 cup freshly squeezed orange juice 1/2 tsp. cumin 1/2 tsp. coriander 1 tsp. fresh ginger, minced 1/4 tsp. mustard Salt to taste 1/4 tsp. cayenne 1/4 tsp. white pepper 1/4 cup sour cream Preheat oven to 350°. Split squash, leaving in seeds, and bake until soft. Scoop out squash seeds and discard. Scoop flesh from shells and mash. Set aside. In large stockpot, heat oil; add onion and saute over medium heat until onion is soft. Add garlic, bell pepper and sherry; cook 5 minutes. Add squash, stock, orange juice, cumin, coriander, ginger, mustard, salt, cayenne and pepper. Bring to boil, cover and simmer 35 minutes. Puree soup and stir in sour cream. Serves 6 to 8 |
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