“Creepy” Carrot Squash Bisque
Makes: 4 servings


  • 1½ lb. acorn squash
  • 3 to 4 carrots, peeled and cut into ¼-inch pieces (about 1 cup)
  • ½ cup chopped onion
  • 2 tablespoons butter
  • 3 cups chicken broth
  • ½ teaspoon ground ginger½ teaspoon salt
  • ? teaspoon nutmeg
  • 1 cup milk
  • ¼ cup sour cream
  • small plastic toy spider for garnish

Preparation Instructions

Cut squash in half; remove seeds. Place in microwave-safe dish; cover with plastic wrap. Microwave on HIGH for 10 to 15 minutes or until squash is soft. Carefully remove skin and place squash in bowl.

In large saucepan, sauté carrots and onion in butter for 2 to 3 minutes. Add chicken stock; simmer for 5 to 10 minutes or until carrots are tender.

Transfer chicken stock mixture to bowl of food processor*. Add cooked squash. Process until smooth; return mixture to saucepan. Stir in remaining ingredients except sour cream. Heat until warm, stirring constantly.

To make spider web, combine sour cream with 1 to 2 teaspoons prepared soup. Place mixture into a squeeze bottle. Draw spider web over soup. Place plastic spider on web.

Tip: Soup can be pureed in a blender. Puree half of mixture at a time.

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