Acorn Squash Bisque

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Acorn Squash Bisque

Carb Choices: 1

List of 12 items

.. 2 medium acorn squash (about 2 1/2 pounds total)

.. 1 tablespoon olive oil

.. 1/2 cup chopped onion

.. 1 14-ounce can reduced-sodium chicken broth

.. 1/4 cup water

.. 2 tablespoons packed brown sugar

.. 1/4 teaspoon salt

.. 1/4 teaspoon ground cinnamon

.. 1/8 to 1/4 teaspoon ground white pepper or ground black pepper

.. 1/4 cup half-and-half or light cream

.. Pumpkin seeds (optional)

.. Ground cinnamon (optional)

list end

1. Preheat oven to 325° F. Wash squash; halve and remove seeds. Place squash

halves, cut sides down, in a 3-quart rectangular baking dish. Bake for 50 to

60 minutes or until tender. Let squash cool about 10 minutes or until cool

enough to handle.. Using a spoon, remove squash pulp from shells. Discard

shells.

2. In a large saucepan, heat hot oil over medium heat. Add onion; cook until

tender, stirring frequently. Add squash pulp, broth, and the water. Cook over

medium-high heat until mixture just reaches boiling, stirring frequently. Stir

in brown sugar, salt, the 1/4 teaspoon cinnamon, and the pepper. Remove

from heat; cool slightly. Place half of the squash mixture in a blender or food

processor. Cover and blend or process until smooth. Pour pureed squash

into a medium bowl. Repeat with remaining squash mixture. Return all squash

mixture to saucepan. Stir in half-and-half; heat through. If desired, garnish

individual servings with pumpkin seeds and sprinkle with additional cinnamon.

Prep: 30 minutes

Cool: 10 minutes

Bake: 50 minutes

Cook: 20 minutes

Makes 8 first-course servings

Per Serving: 89 Calories, 3 g Total Fat, 1 g Saturated Fat, 3 mg Cholesterol,

206 mg Sodium, 16 g Carbohydrate, 2 g Fiber, 2 g Protein, 1 diabetic exchange

Starch, .5 diabetic exchange Fat

Sugar Says:

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out,

But when the darkness sets in, their true beauty is revealed only if there is a

light shining from within.