Acorn Squash Soup & Toasted Seeds

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, acorn squash soup & toasted seeds. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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.

Acorn Squash Soup & Toasted Seeds is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Acorn Squash Soup & Toasted Seeds is something which I have loved my whole life.

To begin with this particular 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 can achieve it.

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