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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, acorn squash soup & toasted seeds. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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

Melt butter in a pot over medium-high heat. Pour chicken stock into the pot; add the squash. In a large saucepan, saute onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended.

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:
  1. Get 2 acorn squash (skin on)
  2. Take 1 yellow onion
  3. Make ready 2 cloves garlic
  4. Take 2 tbsp salt
  5. Make ready 2 tbsp pepper
  6. Prepare Dash cayenne pepper
  7. Take 1 tsp thyme
  8. Make ready 1 tsp cinnamon
  9. Prepare 1 tbsp honey
  10. Prepare 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)

This acorn squash soup is a super wintertime dish and makes terrific use of the acorn and butternut squash varieties that are widely available right now. But rather than only make butternut squash soup, this one features the acorn. Serve it as a starter or pair with a salad for a full main course. Acorn Squash Soup Squashes are in season and it's time to take advantage of the fresh fall flavor.

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.

Serve it as a starter or pair with a salad for a full main course. Acorn Squash Soup Squashes are in season and it's time to take advantage of the fresh fall flavor. With just a few ingredients, a little bit of prep time, and the help of a powerful blender, you'll create delicious fall squash soup fit for a five star restaurant. While squash roasts, heat oil in a medium saucepan over medium-high heat. Place squash, cut side down, in a greased shallow baking pan.

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