Acorn Squash Soup & Toasted Seeds

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, acorn squash soup & toasted seeds. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Acorn Squash Soup & Toasted Seeds is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Acorn Squash Soup & Toasted Seeds is something which I’ve loved my whole life. They’re nice and they look fantastic.

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.

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

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

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.

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.

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