Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, acorn squash soup & toasted seeds. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Acorn Squash Soup & Toasted Seeds is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Acorn Squash Soup & Toasted Seeds is something that I have loved my entire life. They’re fine and they look fantastic.
Acorn squash is roasted and blended with onion, carrot, and garlic to create a smooth and delicious soup. Delicious and healthy (vegetarian) Roasted Acorn Squash Soup that is quite easy to make. Here is an easy acorn squash soup that highlights the sweet flavor of the squash.
To begin with this 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:
- Take 2 acorn squash (skin on)
- Take 1 yellow onion
- Make ready 2 cloves garlic
- Take 2 tbsp salt
- Get 2 tbsp pepper
- Prepare 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)
- Get 16 oz water
- Prepare 1 pint heavy whipping cream (leave out for vegan)
This vegan soup is just a little bit creamy with a bit of soy milk. If you prefer a creamier soup, use soy creamer in place of soy milk. I haven't made this acorn squash soup since I first made it for the original blog post, and I forgot just how good it is! This roasted acorn squash soup is incredibly easy to make, requiring a just a little sautéing, roasting, and blending.
Instructions 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.
The soup is packed with warm winter squash flavor, is nothing but nutritious. The smooth texture of acorn squash gives this pureed soup its character; only a little half-and-half and butter are needed. Maple syrup, nutmeg and ground cinnamon add holiday flavor to this classic autumn soup. Garnish with roasted pumpkin seeds for even more holiday zest. When roasting acorn squash, I like to cut it into slices to maximize surface area for browning, then I find that easier than peeling before baking.
So that’s going to wrap this up with this exceptional food acorn squash soup & toasted seeds recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
