Squash Bisque, Country Style

Average: 5 (1 vote)
1 hour 4 Servings Print RecipeEmail Recipe


2cupacorn squash (or other winter squash)
1cuptomatoes (peeled and seeded)
2tablespoonpearl barley
1clovegarlic (mashed or minced)
1 bay leaf
1tablespoonscallion tops (finely chopped)
2teaspoonpickapeppa sauce (or other hot sauce)
6cupbeef stock
  salt, to taste
  black pepper (to taste)
1⁄3cupdry sherry
1slicelean bacon (fried crisp and crumbled)
1tablespoonparsley (finely chopped)


Prepare squash beforehand. Rather than peel the hard skin of the winter squash, cut the vegetable in half, turn the cut side down on a cookie sheet and bake it for 1 hour or until the meat literally falls away from the skin. This method also shortens the cooking time later by 30 minutes. The alternative method is to peel and see the uncooked squash, cut it into chunks and cook it for a longer time in the soup.

Place prepared squash in a medium (4-quart) saucepan. Add tomatoes, barley, garlic, bay leaf, marjoram, thyme, allspice, scallion tops, Pickapeppa and sugar. Pour in the stock.

Cover, bring to a boil, reduce heat and simmer for 30 minutes, if squash has been prebaked; or for 1 hour if you are using uncooked squash.

During cooking, add salt, if desired, and pepper. Remove from heat after checking if vegetables are done.

Allow to cool somewhat before ladling into blender (if you prefer it smooth and creamy), food processor or food mill. Check seasoning.

Pour 2 teaspoons of sherry into each bowl before ladling in the hot soup.

Serve very hot, sprinkled with crumbled bacon and parsley.


Preparation time does not include cooking time for squash (if prebaking).

Recent comments