A great bisque to enjoy in fall. I enjoyed all the autumn-ish flavors in this soup. The texture was thick and smooth. I'm sure that this would be just as great with acorn squash puree. Thanx for posting!
I'm so sorry that this one just didn't work for me. I found that something gave an unpleasant bite or sourness; perhaps I'm just too used to butternut squash soups that are very sweet! It's also possible that the dry sherry I used had turned -- but I don't think so. I'm glad I tried this, but don't think I'll make it again ... I'm off to search for a recipe that doesn't use wine, and see if that helps. Thanks for posting this!
I was so proud of this dish. It tasted like it could have come from a restaurant kitchen! Next time, I will bake the squash and apples for a full hour, as I had a hard time scooping out the squash from the peels. I will omit the hot pepper flakes, since I found it to be a little on the hot side for me. I have already shared the recipe with a friend! Thanks for sharing with us!
Delicious. I used vegetable broth because I don't eat meat and left the nutmeg out as I find that plus cinnamon can get a bit sweet something, but the mix of the apples and the squash is very nice.
A wonderful light supper on a cold winter night by a warm fire. I peeled and cut the squash before baking. Be sure you let the bisque simmer adequately to blend in all the flavors. My kind of receipe...EASY and DELICIOUS! Thank You
Absolutely delicious with just a hint of "hot" from the pepper flakes! Actually, I didn't have "flakes" so I substituted with ground red pepper. Thanx Barb!