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Curried Acorn Squash Bisque

This 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

Recipes: Back to Appetizers/Beverages | Back to Main Menu

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