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

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

Acorn Squash Soup & Toasted Seeds is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Acorn Squash Soup & Toasted Seeds is something which I have loved my whole life.

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 prepare a few ingredients. You can cook acorn squash soup & toasted seeds using 12 ingredients and 5 steps. Here is how you cook it.

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. Take 2 tbsp salt
  5. Take 2 tbsp pepper
  6. Get Dash cayenne pepper
  7. Make ready 1 tsp thyme
  8. Take 1 tsp cinnamon
  9. Prepare 1 tbsp honey
  10. Take 16 oz chicken stock (use vegetable stock for vegan)
  11. Get 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.

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.

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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