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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, acorn squash soup & toasted seeds. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Acorn Squash Soup & Toasted Seeds is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Acorn Squash Soup & Toasted Seeds is something which I’ve loved my entire life. They are fine and they look fantastic.

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. Place squash, cut side down, in a greased shallow baking pan.

To begin with this particular recipe, we have to first prepare a few components. 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. Prepare 2 acorn squash (skin on)
  2. Get 1 yellow onion
  3. Make ready 2 cloves garlic
  4. Get 2 tbsp salt
  5. Get 2 tbsp pepper
  6. Get Dash cayenne pepper
  7. Get 1 tsp thyme
  8. Get 1 tsp cinnamon
  9. Prepare 1 tbsp honey
  10. Get 16 oz chicken stock (use vegetable stock for vegan)
  11. Take 16 oz water
  12. Get 1 pint heavy whipping cream (leave out for vegan)

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. Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil.

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.

Learn how Guy Fieri prepares his creamy soup with roasted acorn squash, caramelized shallots and chicken stock. Cut squash in half; remove seeds and fibers. Acorn squash's buttery taste pairs well with sweet, spicy, and savory ingredients alike. It's delicious stuffed, roasted, mashed, and puréed into soup. Enjoy these acorn squash recipes all through fall and winter.

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