Acorn Squash Bisque

  • 2 acorn squash (medium about 1-1/2 lbs each)
  • 1 (10-oz.) sweet potato (medium about 8 oz)
  • 1-1/2 T canola oil
  • 1 c leeks, thinly sliced (white parts only)
  • 3 c low sodium chicken bouillon
  • 2 c water
  • 2 tbsp. dark rum
  • 2 tbsp. lime juice
  • 1/2 tsp. salt
  • ground mace and chopped chives (for garnish)
  • yogurt or sour cream (optional)

Pierce each squash and the potato several times with the tip of a sharp knife. Place them on a double layer of paper towels in a circle on the floor of microwave oven. Microwave on high for 8 minutes. Turn each vegetable and microwave on high for 7 to 9 minutes, or until the squash are soft. Set aside and cool. Depending on the shape of the potato it may be done before or after the squash. Check the potato for doneness and wrap it in a paper towel; set aside. (A fork of knife will pierce the potato easily to the center when done. Otherwise, microwave it on high for another 2 to 4 minutes until done.) 

In a 3-quart microwavable casserole, combine the oil and leeks. Cover tightly with a lid or vented plastic wrap. Microwave on high for 3 to 5 minutes, or until the leeks are very tender. 

When the squash is cool enough to handle easily, cut in half and scoop out the seeds; set aside. Peel the sweet potato and cut into chunks. 

Working in batches in a food processor or blender, puree the squash, potato, and leeks with the bouillon and water until smooth and creamy. Return the soup to the casserole. Stir in the rum, lime juice and salt. Cover tightly with a lid or vented plastic wrap. Microwave on high for 8 to 10 minutes, or until heated through, stirring once. Ladle into soup bowls. Sprinkle mace and chives. Pass a bowl of yogurt or sour cream at the table, if desired.