1 cup coconut milk (or heavy cream for a richer flavor)
parsley for garnish
Directions
Prepare the acorn squash: Preheat your oven to 400°F. Drizzle the cut sides of the acorn squash with 1 tablespoon of olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
Roast the fruits and onions: On a separate baking sheet, toss the cut persimmon, apple, and onion with the remaining 2 tablespoons of olive oil. Season with salt, cumin, nutmeg and cinnamon. Roast in the same oven for about 20-25 minutes, or until the fruits and onions are tender and slightly caramelized. Stir halfway through for even roasting.
Make the bisque: In a large pot, heat a tablespoon of olive oil over medium heat. Add one of the diced onion and cook until translucent (about 5 minutes). Add the minced garlic and cook for another minute. Once the acorn squash is done roasting, scoop out the flesh and add it to the pot with the cooked onions and garlic. Pour in the vegetable or chicken broth. Add the roasted fruit and onion. Bring to a simmer and cook for about 10-15 minutes.
Blend the bisque: After simmering, remove the pot from heat. Use an immersion blender to carefully blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender. Just be cautious with the hot liquid. Once blended, return the bisque to the pot (if using a countertop blender) and stir in the coconut milk (or heavy cream). Heat gently over low heat until warmed through. Adjust seasoning with salt and pepper to taste.
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!
