Acorn Squash Bisque

From everyday food.

Place squashes on a paper towel and microwave on high just until tender when pierced with the.

Remove from the microwave , and halve each squash lengthwise.

When cool enough to handle , scoop out and discard the seeds.

Scrape out flesh into a bowl.

Discard skin.

In a large saucepan , heat butter over medium.

Add onion.

Season with salt and pepper.

Cook , stirring occasionally , until tender , 3 to 5 minutes.

Add squash , thyme , broth , and 2 cups water.

Bring to a boil over high heat.

Reduce to medium , and cook until squash is very tender , 10 to 12 minutes.

Working in batches , puree mixture in a blender until very smooth , about 1 minute.

Return to pan.

Add half-and-half , and season generously with salt and pepper.

Thin bisque , if needed , by adding more water.

Serve garnished with thyme.

acorn squash, butter, onion, salt and pepper, fresh thyme leave, vegetable broth, half-and-half