Gingered Acorn Squash Bisque
2 medium acorn squashes (about 1 1/2 pounds each)
1/3 cup dry sherry
1 cup chopped onion
2 cloves garlic, halved
1 1/4 cups chopped red bell pepper
3 cups low-sodium chicken broth
1 cup unsweetened orange juice
2 teaspoons peeled, grated ginger root
1/2 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Line a baking sheet with aluminum foil. Cut each squash in half lengthwise.
Place squashes, cut side down, on prepared baking sheet. Bake at 350 degrees F
for 30 minutes or until tender; let cool. Discard seeds and membrane. Scoop out
pulp to yield 2 cups and set aside; discard remaining pulp.
In a large saucepan, bring sherry to a boil over medium-high heat. Add onion and
garlic; cook 3 minutes, stirring frequently. Add bell pepper; cook 3 minutes,
continuing to stir. Add reserved squash pulp, chicken broth, and remaining
ingredients; bring to a boil.
Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Place squash
mixture in container of an electric blender or food processor; cover and process
until smooth. Serve warm.
Yields: 7 cups