Acorn Squash Soup & Toasted Seeds

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, acorn squash soup & toasted seeds. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Acorn Squash Soup & Toasted Seeds is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Acorn Squash Soup & Toasted Seeds is something which I’ve loved my entire life.

Enjoy Our Tasty Butternut Squash Bisque Made with Apple and Cinnamon! 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.

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

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

Steps 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. 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.

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