“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)
cup chopped onion
- 2 tablespoons butter
- 3 cups chicken broth
teaspoon ground ginger½
- ? teaspoon nutmeg
- 1 cup milk
- ¼ cup sour cream
- small plastic toy spider for
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.