Acorn Squash Soup & Toasted Seeds

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, acorn squash soup & toasted seeds. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Acorn Squash Soup & Toasted Seeds is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Acorn Squash Soup & Toasted Seeds is something that I’ve loved my whole life.

Melt butter in a pot over medium-high heat. Pour chicken stock into the pot; add the squash. In a large saucepan, saute onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended.

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

The ingredients needed to make Acorn Squash Soup & Toasted Seeds:
  1. Take 2 acorn squash (skin on)
  2. Prepare 1 yellow onion
  3. Take 2 cloves garlic
  4. Take 2 tbsp salt
  5. Take 2 tbsp pepper
  6. Make ready Dash cayenne pepper
  7. Prepare 1 tsp thyme
  8. Get 1 tsp cinnamon
  9. Make ready 1 tbsp honey
  10. Make ready 16 oz chicken stock (use vegetable stock for vegan)
  11. Get 16 oz water
  12. Take 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. In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth.

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. In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches. Cut squash in half; remove seeds and fibers. Our Instant Pot acorn squash soup is made with squash, carrots, and a mix of spices.

So that is going to wrap it up for this special food acorn squash soup & toasted seeds recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!