Acorn Squash Soup & Toasted Seeds

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, acorn squash soup & toasted seeds. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Acorn Squash Soup & Toasted Seeds is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Acorn Squash Soup & Toasted Seeds is something that I have loved my entire life. They are nice and they look fantastic.

Line a baking sheet with aluminum foil and arrange the squash, cut side up. Melt butter in a pot over medium-high heat. Pour chicken stock into the pot; add the squash. Stir in flour, bouillon, dill, curry and cayenne until blended.

To get started with this recipe, we must first prepare a few components. You can have acorn squash soup & toasted seeds using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Acorn Squash Soup & Toasted Seeds:
  1. Take 2 acorn squash (skin on)
  2. Prepare 1 yellow onion
  3. Make ready 2 cloves garlic
  4. Prepare 2 tbsp salt
  5. Prepare 2 tbsp pepper
  6. Take Dash cayenne pepper
  7. Take 1 tsp thyme
  8. Prepare 1 tsp cinnamon
  9. Make ready 1 tbsp honey
  10. Get 16 oz chicken stock (use vegetable stock for vegan)
  11. Prepare 16 oz water
  12. Get 1 pint heavy whipping cream (leave out for vegan)

Place squash, cut side down, in a greased shallow baking pan. In a large saucepan, saute onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Acorn Squash Soup Maple syrup, nutmeg and ground cinnamon add holiday flavor to this classic autumn soup.

Instructions to make Acorn Squash Soup & Toasted Seeds:
  1. Chop onion into large chunks and smash garlic cloves and sauté for a few minutes until aromatic. Add salt, pepper and chunks of acorn squash and cook on medium heat for a few minutes.
  2. Add chicken stock and water and simmer for about 10 minutes.
  3. Blend mixture with immersion blender and add in thyme and honey. Add more seasoning if desired.
  4. Add whipping cream and serve hot!
  5. For toasted acorn squash seeds, clean seeds and dry first. Mix olive oil, a dash or salt and pepper and evenly coat seeds. Bake on 325 for 20 minutes! Serve on top of soup or as a snack for another day.

Remove from the heat; set aside. Acorn Squash Soup Maple syrup, nutmeg and ground cinnamon add holiday flavor to this classic autumn soup. Garnish with roasted pumpkin seeds for even more holiday zest. While squash roasts, heat oil in a medium saucepan over medium-high heat. Stir in flour, bouillon powder, dill, curry and cayenne until blended.

So that is going to wrap this up with this special food acorn squash soup & toasted seeds recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!