Hello everybody, it’s John, 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. This time, I will make it a little bit tasty. This will be really delicious.
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.
Acorn Squash Soup & Toasted Seeds is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Acorn Squash Soup & Toasted Seeds is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook 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:
- Take 2 acorn squash (skin on)
- Make ready 1 yellow onion
- Prepare 2 cloves garlic
- Take 2 tbsp salt
- Make ready 2 tbsp pepper
- Get Dash cayenne pepper
- Prepare 1 tsp thyme
- Prepare 1 tsp cinnamon
- Take 1 tbsp honey
- Take 16 oz chicken stock (use vegetable stock for vegan)
- Make ready 16 oz water
- Make ready 1 pint heavy whipping cream (leave out for vegan)
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. In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth.
Steps to make Acorn Squash Soup & Toasted Seeds:
- 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.
- Add chicken stock and water and simmer for about 10 minutes.
- Blend mixture with immersion blender and add in thyme and honey. Add more seasoning if desired.
- Add whipping cream and serve hot!
- 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.
Acorn Squash Soup Maple syrup, nutmeg and ground cinnamon add holiday flavor to this classic autumn soup. 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. 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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