Acorn Squash Soup & Toasted Seeds

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make 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 well liked of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Acorn Squash Soup & Toasted Seeds is something that I’ve loved my whole life.

Garden At Home With Sarah Raven, Wide Range of Products Available Online Low Prices on Squash Rackets Technifibre. Melt butter in a pot over medium-high heat. Pour chicken stock into the pot; add the squash. Cut the squash in half on the equator and remove the seeds with a spoon.

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

Scoop the flesh out of the acorn squash shells (leaving a thin layer in the shell if you want to serve this soup in the shells). Add the squash flesh and cooked sweet potato to the pot of soup. Using a handheld immersion blender (or working in batches with a countertop blender), carefully blend the mixture until smooth. Pre-cook the acorn squash in the oven or the microwave.

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.

Using a handheld immersion blender (or working in batches with a countertop blender), carefully blend the mixture until smooth. Pre-cook the acorn squash in the oven or the microwave. Reduce heat and add cooked acorn squash, stirring to lightly coat. This Roasted Acorn Squash Soup is a creamy, satisfying and healthy addition to any fall menu. We roast acorn squash along with apples, onions and garlic before blending with coconut milk, butter, nutmeg and other cozy cool-weather seasonings.

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