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

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, acorn squash soup & toasted seeds. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Acorn squash is roasted and blended with onion, carrot, and garlic to create a smooth and delicious soup. This Easy Acorn Squash Soup Recipe is made with roasted acorn squash, carrots, celery, and cauliflower and blended with fresh garlic, ginger, and a touch of ground cinnamon for a cozy and. Acorn squash makes such a great soup as well!

Acorn Squash Soup & Toasted Seeds is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Acorn Squash Soup & Toasted Seeds is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have acorn squash soup & toasted seeds using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Acorn Squash Soup & Toasted Seeds:
  1. Prepare 2 acorn squash (skin on)
  2. Get 1 yellow onion
  3. Get 2 cloves garlic
  4. Prepare 2 tbsp salt
  5. Prepare 2 tbsp pepper
  6. Make ready Dash cayenne pepper
  7. Prepare 1 tsp thyme
  8. Take 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. Get 1 pint heavy whipping cream (leave out for vegan)

Someone gave me some home-grown acorn squash and I found this recipe to use them up. Use lots of nutmeg and any kind of squash (acorn, butternut, hubbard) you'd like. This roasted acorn squash soup is incredibly easy to make, requiring a just a little sautéing, roasting, and blending. The soup is packed with warm winter squash flavor, is nothing but nutritious.

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.

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 Acorn squash soup is just one of many squash recipes I've been whipping up lately! Well I recently joined a new CSA and their squash collection has been on point. Roasted apple and acorn squash soup - Caroline's Cooking. Roasted apple and acorn squash soup is so easy to make, smooth and comforting.

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