Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, acorn squash soup & toasted seeds. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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.
Acorn Squash Soup & Toasted Seeds is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Acorn Squash Soup & Toasted Seeds is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook 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:
- Prepare acorn squash (skin on)
- Make ready yellow onion
- Get garlic
- Get salt
- Get pepper
- Prepare cayenne pepper
- Get thyme
- Take cinnamon
- Take honey
- Make ready chicken stock (use vegetable stock for vegan)
- Get water
- Take 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.
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.
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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