2 each acorn squash
TO MAKE THE BASIC BISQUE
In the center of each squash half place 2 cloves of garlic and 1/2 TABLEspoon of butter. Cover the squash with another piece of aluminum foil and fold edges to seal. This will allow the squash to steam as it roasts, allowing it to cook faster and retain its moisture.
Place in a 400-degree oven and roast for approximately 40 minutes, or until tender.
Remove from the oven, remove the top layer of foil and let stand for 10 minutes to allow the squash to cool enough to handle.
Scoop the flesh out of the squash halves, discarding the skin, and place the squash and garlic in a food processor fitted with a metal blade. Puree the squash. Add in the vegeTABLE broth, half-and-half and salt and blend until smooth.
Pour the bisque base into a saucepan and put on medium heat to warm (do not boil).
TO MAKE CURRIED ACORN SQUASH BISQUE
Yield: 4 1/2 cups