Acorn Squash Soup & Toasted Seeds. Soup so good we couldn't hide it in a can. Bring high-quality ingredients and flavors to your pantry. Acorn squash is roasted and blended with onion, carrot, and garlic to create a smooth and delicious soup.

In a large saucepan, saute onion and curry powder in butter until onion is tender. Heat oil in a large saucepan over medium heat. Add carrot, celery and onion and stir to coat. You can have Acorn Squash Soup & Toasted Seeds using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Acorn Squash Soup & Toasted Seeds

1. Prepare 2 of acorn squash (skin on).
2. It’s 1 of yellow onion.
3. It’s 2 cloves of garlic.
4. Prepare 2 tbsp of salt.
5. Prepare 2 tbsp of pepper.
6. You need Dash of cayenne pepper.
7. It’s 1 tsp of thyme.
8. It’s 1 tsp of cinnamon.
9. You need 1 tbsp of honey.
10. It’s 16 oz of chicken stock (use vegetable stock for vegan).
11. Prepare 16 oz of water.
12. Prepare 1 pint of heavy whipping cream (leave out for vegan).

Melt butter in a saucepan and sauté the onion. Acorn & Butternut Squash Soup Cleaver Cooking. 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.

Acorn Squash Soup & Toasted Seeds step by step

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..

Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. 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. Cut squash in half; remove seeds and fibers. Acorn squash's buttery taste pairs well with sweet, spicy, and savory ingredients alike.