Furst submitted this recipe for Acorn Bisque. She said she enjoys fall because it’s a festive time of year, during which squash and pumpkins are some of the most versatile vegetables grown by local farmers.
“They are not only healthy, but make many yummy entrees, vegetable casseroles and delicious desserts,” she said.
Furst likes to make soups and bisques because they are hearty and can offer great nutrition for families. You also can serve it up as a fancy appetizer or to complement a sandwich at lunch.
“Can’t you just smell the soup cooking in your kitchen now?” she said.
1 acorn squash
2 stalks chopped celery (use some leaves)
1 large carrot, chopped
2 to 3 shallots, chopped
3 cloves garlic, chopped
1 tablespoon butter
2 tablespoons extra virgin olive oil
1/2 cup dry white wine
2 bay leaves
2 teaspoons fresh thyme, chopped
1 teaspoon fresh tarragon, chopped
1 small white potato, chopped
1 vegetable bouillon cube
4 cups vegetable stock
1/2 small can of Hunt’s Tomato Sauce
3/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
2 tablespoons butter
1 cup heavy cream
1 tablespoon dry sherry
Fresh ground pepper to taste
Acorn seeds for garnish
Peel and cut acorn squash. Don’t discard the seeds. Cut in chunks, and place in bowl. Chop celery, carrots and shallots, and place in large stock pot. Sauté in 1 tablespoon butter and 2 tablespoons olive oil on medium until translucent — for about 2 to 3 minutes — add garlic, and sauté 1 minute longer.
Add wine and deglaze the pan. Add your vegetable stock, bay leaves, fresh thyme and tarragon. Simmer on med-low for about 20 to 25 minutes until vegetables are tender. Take off the stove, and cool. Remove bay leaves.
Using a food processor or hand blender, process the vegetable mixture until smooth and creamy.Add tomato sauce to your pureed vegetable mixture, and whisk until smooth.
Add 2 tablespoons butter, spices, heavy cream and pepper to taste. Last, add sherry. Keep whisking until smooth. Warm bisque, but don’t boil, before serving.
When serving, add a dollop of sour cream and a few pumpkin seeds to the top of your soup to create a festive look.
To roast seeds
*Put squash seeds in a colander and clean with water. Place seeds on sheet pan to dry. When dry, sprinkle with salt and roast in an oven for about one-half hour at 350 degrees. They are delicious eaten plain or top of your soup for a gourmet look.
Tip: You cannot freeze this soup unless you omit the cream. Thaw, and add the cream before warming and serving.