Recipe: Roasted Acorn Squash Bisque

This recipe from Chef Mark is a favorite!


  • 2 acorn squash
  • 1 cup heavy whipping cream
  • 1 quart vegetable broth
  • 4 Tablespoons brown sugar
  • salt & pepper to taste


  1. Preheat oven to 400 degrees.
  2. Split the acorn squash in half (vertical wise).
  3.  Scoop out seeds.
  4. Place the acorn squash halves on a baking sheet.
  5. Sprinkle the cavity with a tablespoon of brown sugar.
  6. Bake in oven for about an hour until they are soft.
  7. Remove from the oven.
  8. Wearing an oven mitt to hold the squash, scoop out the flesh and put into a large pot. Discard the skins.
  9. Add heavy whipping cream and the vegetable broth to the pot and bring to boil.
  10. Turn down heat and carefully blend the mixture with a handheld immersion blender.*
  11. Blend until it is smooth and silky.

Cooks’ notes

*This blending method is safer than putting it into a food processor or a blender.
Add a little bit of water if the soup is too thick.
Taste and adjust the seasonings.
Finish with a spoonful of coriander chutney (if you don’t have this, you can always substitute pesto.)
Let your guests swirl the chutney into the soup. Enjoy!

Posted on January 13, 2016 .