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

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, acorn squash soup & toasted seeds. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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

Acorn Squash Soup & Toasted Seeds is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Acorn Squash Soup & Toasted Seeds is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular 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. Take 2 acorn squash (skin on)
  2. Make ready 1 yellow onion
  3. Prepare 2 cloves garlic
  4. Get 2 tbsp salt
  5. Take 2 tbsp pepper
  6. Prepare Dash cayenne pepper
  7. Prepare 1 tsp thyme
  8. Make ready 1 tsp cinnamon
  9. Take 1 tbsp honey
  10. Get 16 oz chicken stock (use vegetable stock for vegan)
  11. Take 16 oz water
  12. Get 1 pint heavy whipping cream (leave out for vegan)

Remove from the heat; set aside. Cut squash in half; remove seeds and fibers. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Learn how Guy Fieri prepares his creamy soup with roasted acorn squash, caramelized shallots and chicken stock.

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.

In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches. Sauté onion and garlic in olive oil. You can use your immersion blender to make it smooth or leave it more rustic at this point. Add stock, stir to combine and simmer for one hour.

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