Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Goodfellow's White Acorn Squash Bisque




Source of Recipe


:Goodfellow's/Kevin Cullen


List of Ingredients




9 small acorn squash

Soup:
3 cups chicken stock
3 cups fresh apple cider
1/4 cup fresh ginger root
2 cloves sliced garlic
1 sliced pear
½ sliced yellow onion

Cream:
2 cups apple cider
1 Thai chili
1 cup sour cream
Salt to taste




Recipe



Cut the tops off the squash and scoop out the seeds and pulp. Place upside down on a baking sheet and roast at 375 degrees until the skin lightly pulls from the flesh. Turn right side up and chill. Take three squash and scoop the flesh into a sauce pan. Add the soup ingredients and simmer for 10 minutes. Pull off the fire and blend. Strain through a china cap season with salt and butter.

Cream: Reduce the apple cider with the Thai chili until it reaches a glaze consistency. Strain into the sour cream and whisk together.

To finish: Pour the hot soup into the hot squash and top with the cider cream and sliced pears.