Idaho® Potato and Acorn Squash Bisque
- 4 oz Onion
- 3/4 lb Acorn squash
- 1 bunch Leeks
- 1 1/2 lb. Idaho, Potatoes
- 3 Qt Chicken stock
- Allspice, cinnamon & nutmeg to taste
- 8 oz Heavy cream
- 2 oz Sherry
- Salt & pepper to taste
- Coarsely chop vegetables and sweat in butter in large stockpot. Add chicken stock, allspice, cinnamon, and nutmeg. Cook for 1 hr, cool, and puree. Return to pot. Add cream, sherry, salt, and pepper.
- Serving option: Ladle soup into hollowed, baked acorn squash halves.