Acorn Squash Bisque - Talley Farms Box

Ingredients

• Soups
• 2 medium acorn squash, halved and seeds removed
• 2 ripe persimmon, sliced
• 2 apple (such as Honeycrisp or Fuji), diced
• 2 small onion, sliced and separated
• 2 tablespoons olive oil
• 1 tablespoon salt
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 1 cup coconut milk (or heavy cream for a richer flavor)
• parsley for garnish
• Serve: Ladle the warm bisque into bowls. You can also add a drizzle of olive oil and a sprinkle of fresh parsley. I also love adding a little kick with some chili oil.
• Enjoy: Serve the bisque warm as a comforting dish with some warm crusty bread to sop it all up!
• Acorn Squash , Apples , Onions , Persimmons
• Fall Vegetable Sheet Pan Roast
• Persimmon Salad
• Ruth’s Pasta Broccoli Dish