Acorn Squash Bisque

Acorn Squash Bisque

0 Reviews
From: Diabetic Living Magazine

Rich in flavor and color, this squash bisque is a great choice to serve alongside other autumnal entrées such as roasted pork tenderloin, pork chops and turkey.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 acorn squash (about 2½ pounds total)
  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 1 (14 ounce) can reduced-sodium chicken broth
  • ¼ cup water
  • 2 tablespoons packed brown sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ⅛ to ¼ teaspoon ground white pepper or ground black pepper
  • ¼ cup half-and-half or light cream
  • Pumpkin seeds (optional)
  • Ground cinnamon (optional)


  • Prep

  • Ready In

  1. Preheat oven to 325°F. Wash squash; halve and remove seeds. Place squash halves, cut sides down, in a 3-quart rectangular baking dish. Bake for 50 to 60 minutes or until tender. Let squash cool about 10 minutes or until cool enough to handle. Using a spoon, remove squash pulp from shells. Discard shells.
  2. In a large saucepan, heat hot oil over medium heat. Add onion; cook until tender, stirring frequently. Add squash pulp, broth, and the water. Cook over medium-high heat until mixture just reaches boiling, stirring frequently. Stir in brown sugar, salt, the ¼ teaspoon cinnamon, and the pepper. Remove from heat; cool slightly. Place half of the squash mixture in a blender or food processor. Cover and blend or process until smooth. Pour pureed squash into a medium bowl. Repeat with remaining squash mixture. Return all squash mixture to saucepan. Stir in half-and-half; heat through. If desired, garnish individual servings with pumpkin seeds and sprinkle with additional cinnamon.
  • To make ahead: Prepare as directed, except do not heat through after adding half-and-half. Let stand at room temperature for 30 minutes. Transfer soup to a storage container. Cover and chill for up to 48 hours. To serve, spoon soup into a medium saucepan. Cook over medium heat just until heated through, stirring occasionally.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 79 calories; 1 g fat(1 g sat); 2 g fiber; 17 g carbohydrates; 2 g protein; 36 mcg folate; 3 mg cholesterol; 7 g sugars; 1,868 IU vitamin A; 15 mg vitamin C; 54 mg calcium; 1 mg iron; 201 mg sodium; 533 mg potassium
  • Nutrition Bonus: Vitamin A (37% daily value), Vitamin C (25% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ fat

Reviews 0