Acorn Squash Soup & Toasted Seeds

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, acorn squash soup & toasted seeds. One of my favorites. For mine, I will make it a bit tasty. 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. 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 current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Acorn Squash Soup & Toasted Seeds is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started 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 can achieve it.

The ingredients needed to make Acorn Squash Soup & Toasted Seeds:
  1. Make ready 2 acorn squash (skin on)
  2. Take 1 yellow onion
  3. Take 2 cloves garlic
  4. Prepare 2 tbsp salt
  5. Take 2 tbsp pepper
  6. Get Dash cayenne pepper
  7. Get 1 tsp thyme
  8. Make ready 1 tsp cinnamon
  9. Prepare 1 tbsp honey
  10. Take 16 oz chicken stock (use vegetable stock for vegan)
  11. Make ready 16 oz water
  12. Make ready 1 pint heavy whipping cream (leave out for vegan)

In a large saucepan, saute onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Add squash to the pot with remaining chicken broth. Taste and adjust seasoning as needed.

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.

Add squash to the pot with remaining chicken broth. Taste and adjust seasoning as needed. Pour into large bowls and serve. First up is the acorn and sweet potato roasting, and second is the actual creation of the soup. The veggie base will be roasted with a bit of olive oil, salt, and pepper.

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