Enjoying the Simple Pleasures of Life, While Living in a Complicated World

Recipe~Roasted Acorn Squash Bisque with Green Apple

A delicious, autumn soup from Chef Kapps’ Korner, a wonderful newsletter filled with delectable recipes from the award winning St. Paul Grill, located in The St. Paul Hotel.


Roasted Acorn Squash Bisque with Green Apple

Makes One Gallon


3-4 medium  Acorn Squash
1 cup  Brown Sugar
1 tsp  Vegetable Oil
1 quart  Heavy Cream
1 pint  Chicken Stock
1 tbsp  Cumin
8 oz  Carrots
3 large Onions
Salt (to taste)
White Pepper (to taste)
2-3 slices of Green Apple as Garnish per Soup


Cut acorn squash in half, seed and coat with brown sugar.  Roast acorn squash in 400 degree oven for 45 minute or till golden brown.  Clean squash from shells and set aside.  In a sauce pot add vegetable oil then sweat onions and carrots till soft.  Next add chicken stock and the roasted acorn squash, cumin, and season with salt and white pepper.  Puree soup with an immersion blender or and hand mixer.  Put back in a stock pot and bring to a boil, then turn down to a simmer for 20 minutes.  Add cream to the desired thickness.  Garnish soup with 2-3 slices of green apple.


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