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

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, acorn squash soup & toasted seeds. One of my favorites food recipes. This time, I will make it a little bit unique. 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 popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Acorn Squash Soup & Toasted Seeds is something that I have loved my entire life.

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

DIRECTIONS In a large saucepan, saute the onion with garlic (if using) and celery in butter. Stir in flour, bouillon powder, dill, curry and cayenne until blended. Mild-flavored acorn squash gets a Southwestern-inspired makeover in this flavorful soup that has a hint of spice from chipotle pepper–opt for more if you like the heat! Place squash, cut side down, in a greased shallow baking pan.

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.

Mild-flavored acorn squash gets a Southwestern-inspired makeover in this flavorful soup that has a hint of spice from chipotle pepper–opt for more if you like the heat! Place squash, cut side down, in a greased shallow baking pan. In a large saucepan, saute onion and curry powder in butter until onion is tender. Remove from the heat; set aside. In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth.

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