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Before you jump to Acorn Squash Soup & Toasted Seeds recipe, you may want to read this short interesting healthy tips about Wholesome Power Treats.
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We hope you got insight from reading it, now let’s go back to acorn squash soup & toasted seeds recipe. You can cook acorn squash soup & toasted seeds using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Acorn Squash Soup & Toasted Seeds:
- Get 2 acorn squash (skin on)
- Provide 1 yellow onion
- Use 2 cloves garlic
- Get 2 tbsp salt
- Provide 2 tbsp pepper
- Use Dash cayenne pepper
- Use 1 tsp thyme
- Use 1 tsp cinnamon
- You need 1 tbsp honey
- Get 16 oz chicken stock (use vegetable stock for vegan)
- Provide 16 oz water
- Use 1 pint heavy whipping cream (leave out for vegan)
Steps 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.
It's an incredibly simple: everything is roasted on a baking sheet. I haven't made this acorn squash soup since I first made it for the original blog post, and I forgot just This soup is really easy to make, and it's been fairly popular since I published it. Acorn Squash Soup with Rosemary and Pecans - a slow cooker and high-speed blender make this vegan and gluten free acorn squash soup a cinch to prepare - the sweet and savory recipe yields. This acorn squash soup is a super wintertime dish and makes terrific use of the acorn and But rather than only make butternut squash soup, this one features the acorn. Serve it as a starter or.
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