Rolle's Non-Dairy Bisque


    You need a really good blender to make this, such as a Magic Bullet, that will really puree the squash.

    Bake two striped acorn squash at 350 degrees Fahrenheit for about an hour. I line a jelly roll pan with tin foil, (hate to clean pans) slice the squash in half, clean out the seeds, then wrap the halves in foil and place them on the jelly roll sheet.

    Cool the squash for about an hour, and then scoop out all the meat into a medium sized bowl. Add 1/2 tsp salt and 1 to 2 tablespoons brown sugar, and stir until fairly well blended.

    In your blender, place 1 cup of the cooked squash and 1/2 boxed organic chicken broth, and puree until the color becomes a very pale yellow.

    Place puree in a 3 quart saucepan, and then puree one more cup of squash and the remainder of the broth.

    The puree is amazingly creamy and good all by itself.

    You may vary this non-dairy bisque by adding 1 can drained diced potatoes, 1 can drained dice tomatoes with onion and pepper, and any vegetables you particularly enjoy and a scant teaspoon of Cajun seasoning.

    The only fat in this soup is from the chicken broth itself.

    Stay tuned for the next experiment, which may very well become a seafood bisque. :)



      • Disguised

        Sounds delicious 

        • pennynoodles

          I do a similar thing but bung it all in a soup making machine uncooked....twenty minutes later and the soup is ready to eat. .... anything for an easy life. 

          • Rolle2323

            @Pennynoodles: The acorn squash I was given was so hard it was all I could do to cut it in half, and with the deep ridges it couldn't be easily peeled, so I opted for the baking solution. I have heard that the vita-mix blender will puree your ingredients AND cook the soup afterward!!!