This was acorn squash bisque.
It was J who cared for acorn squash soup. What a great idea! I happily picked up two pretty organic acorn squashes for J. Then, the question was how to make the special soup.
I have seen several recipes of acorn squash soup, but wasn't sure if I liked curry-like spiced versions, which seemed popular. After a deep consideration, I adapted a
recipe of acorn squash bisque by Martha Stewart with many changes. I added one carrot and one garlic clove and roasted them along with acorn squash and onion in the oven. I also added fresh thyme, coriander, allspice, a few drops of Worcestershire sauce, lemon juice and apple brandy. I skipped the while 1/2 cup of half-and-half. The soup was creamy without any dairy. In addition to freshly ground black pepper, I garnished the soup with a small portion of heavy cream for my cup, which J skipped. The result was wonderful. The soup was lightly spiced and complex, naturally sweet with full of acorn squash taste. A little celebration on the beautiful fall with the bright orange color.
