Acorn Squash Soup & Toasted Seeds

Hello everybody, I 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. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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.

Acorn Squash Soup & Toasted Seeds is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Acorn Squash Soup & Toasted Seeds is something that I’ve loved my whole life. They are nice and they look fantastic.

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

The ingredients needed to make Acorn Squash Soup & Toasted Seeds:
  1. Prepare 2 acorn squash (skin on)
  2. Take 1 yellow onion
  3. Take 2 cloves garlic
  4. Take 2 tbsp salt
  5. Get 2 tbsp pepper
  6. Get Dash cayenne pepper
  7. Get 1 tsp thyme
  8. Take 1 tsp cinnamon
  9. Take 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)

Garnish with roasted pumpkin seeds for even more holiday zest. Acorn squash recipes are a beloved autumn perk, but this soup is something special. It's indulgent, sweet, and just a hint savory thanks to a sprinkling of crispy pancetta. This may be done in several batches.

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.

It's indulgent, sweet, and just a hint savory thanks to a sprinkling of crispy pancetta. This may be done in several batches. Cut squash in half; remove seeds and fibers. Ingredients in acorn squash soup This acorn squash soup recipe has two parts. First up is the acorn and sweet potato roasting, and second is the actual creation of the soup.

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