Acorn Squash-Ginger Bisque

(recipe from an unknown magazine clipping)

2 medium acorn squash (about 1 1/2 lbs. each)
1/3 cup dry sherry
1 cup onions, chopped
2 cloves garlic, halved
1 1/4 cups red bell pepper, chopped
3 cups vegetable broth
1 cup unsweetened orange juice
2 tsp. ginger, peeled and grated
1/2 tsp. curry powder
1/2 tsp. ground cinnamon
1/4 tsp. salt

Preheat the oven to 350 F.  Line a baking sheet with aluminum foil.  Slice each squash in half lengthwise, and place cut side down on prepared baking sheet.  Bake for 30 minutes or until tender.

Let cool, and remove seeds and membrane.  Scoop out pulp and set aside; discard remains.

In a large saucepan, bring sherry to a boil over medium-high heat.  Add onions and garlic; cook for 3 minutes and stir frequently.  Add bell peppers; continue to stir and cook for 3 minutes.

Add reserved squash pulp, broth, and remaining ingredients.  Bring to a boil, cover, reduce heat and simmer 30 minutes, stirring occasionally.

Pour squash mixture into a blender or food processor and blend until smooth.  Ladle into bowls and serve warm.

Serves 7.

(A thick and delicious soup.  I also blended some canned chipotle peppers in adobo sauce into some of the servings, with nice results.  If you remove the seeds from the squash before baking, you can bake them separately for a snack!)