Acorn Squash Soup & Toasted Seeds
Acorn Squash Soup & Toasted Seeds

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, acorn squash soup & toasted seeds. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Acorn Squash Soup & Toasted Seeds is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Acorn Squash Soup & Toasted Seeds is something that I’ve loved my whole life.

Acorn squash is roasted and blended with onion, carrot, and garlic to create a smooth and delicious soup. The recipe for this thick and creamy acorn squash soup was given to me by a fellow squash lover. The attractive rich yellow soup is especially enjoyable during the cool nights of Indian summer. —Dorrene Butterfield, Lincoln, Nebraska.

To begin with this recipe, we must 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. Make ready 2 acorn squash (skin on)
  2. Prepare 1 yellow onion
  3. Get 2 cloves garlic
  4. Make ready 2 tbsp salt
  5. Prepare 2 tbsp pepper
  6. Make ready Dash cayenne pepper
  7. Get 1 tsp thyme
  8. Get 1 tsp cinnamon
  9. Prepare 1 tbsp honey
  10. Prepare 16 oz chicken stock (use vegetable stock for vegan)
  11. Prepare 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. Cut squash in half; remove seeds and fibers. Sprinkle with a bit of salt and pepper and sauté, stirring frequently, until just soft and slightly wilted.

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.

This acorn squash soup is a super wintertime dish and makes terrific use of the acorn and butternut squash varieties that are widely available right now. But rather than only make butternut squash soup, this one features the acorn. Serve it as a starter or pair with a salad for a full main course. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. A hearty soup that's done in less time than it takes to roast a squash!

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