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

Hey everyone, 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 food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Acorn Squash Soup & Toasted Seeds is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. 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. Place squash, cut side down, in a greased shallow baking pan.

To begin with this particular recipe, we must first prepare a few components. You can have 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 acorn squash (skin on)
  2. Prepare yellow onion
  3. Prepare garlic
  4. Prepare salt
  5. Get pepper
  6. Prepare cayenne pepper
  7. Get thyme
  8. Prepare cinnamon
  9. Get honey
  10. Take chicken stock (use vegetable stock for vegan)
  11. Take water
  12. Get 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.

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.

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. This vegetarian acorn squash and carrot soup is healthy, fresh, flavorful, and takes the chill off. I am going through and updating some of my old posts with new photos, better info, and more clearly written recipes. Sprinkle with a bit of salt and pepper and sauté, stirring frequently, until just soft and slightly wilted.

So that is going to wrap it up for this special food acorn squash soup & toasted seeds recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!