Acorn Squash Soup In A Squash Bowl Food

ACORN SQUASH SOUP

Steps:

• Preheat the oven to 350 degrees F. Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up. To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each. Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash. Can be done ahead.
• In a large Dutch oven, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the raw diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze with 1/2 cup of the chicken stock and stir to remove any fond. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a stick blender. The mixture will be very thick. Add in the cayenne, white pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the stick blender and stir in 1/4 cup of the Parmesan and turn heat to low. Serve with a fresh crack of black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of remaining Parmesan. Ladle into soup bowls and serve.

ROASTED ACORN SQUASH SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
• Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
• Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
• Bring the mixture to a simmer and cook for 20 minutes.
• Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
• Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.

ACORN SQUASH SOUP

Steps:

• Melt butter in a saucepan and sauté the onion. Add squash pulp to onion. Add broth, nutmeg and cayenne.
• Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes.
• Puree with a hand blender (or in batches in a regular blender). Serve hot.

ACORN SQUASH SOUP

Steps:

• Sauté onion and garlic in olive oil. Add squash, cumin and cardamom.
• 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.

DELICIOUS ACORN SQUASH SOUP

Steps:

• 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.
• Gradually add broth and cream, bring to a light boil; cook and stir for 2 minutes.
• Add the squash, then season with salt and lots black pepper; cook, stirring until heated through.
• In a blender carefully process the soup in batches until smooth.
• Pour into bowls; garnish with bacon and croutons.
• Delicious!

DELICATA AND ACORN SQUASH SOUP

Steps:

• In a large 6- to 8-quart pot, combine all ingredients except the chicken or vegetable stock, hazelnut oil & creme fraiche or sour cream. Pour enough stock over the vegetables to cover them. Bring to a boil, reduce heat to a simmer, and cook for 30 minutes.
• Let soup cool briefly. Using food processor, blender, or Vita-Mix, puree soup in batches until smooth. Return soup to the pot, correct seasonings, and warm to serving temperature.
• Ladle soup into warm soup bowls. Drizzle each serving with a tablespoon of hazelnut or pumpkin seed oil and finish with a dollop of creme fraiche or sour cream.

ACORN SQUASH SOUP

Steps:

• Prepare squash by leveling each end, cut each one in half, scoop out seeds and membranes from the centers.
• Place squash "bowls" on a foil lined baking sheet.
• Sprinkle the inside of each squash "bowl" with salt and pepper and 1 tablespoon of butter.
• Into each "bowl" place 1/6th of the onion, 1 piece of celery, a portion of the cheese (reserve 1/2 cup of the cheese for the final broiling) and a portion of the half and half.
• Top each squash "bowl" with a tablespoon of butter.
• Cover loosely with foil.
• Place in a 350 degree oven and bake for 1 1/2 hours, or until tender when pierced with a fork.
• Remove foil and finish cooking by topping each bowl with the remaining cheedar cheese.
• Turn oven to broil. Broil squash "bowls" until cheese has melted and they are browned on top - usually takes about 1 minute to broil.

CHICKEN ACORN SQUASH SOUP

Steps:

• Heat oven to 350.
• Cut squash in half and lay on baking sheet.
• Bake uncovered for 40 minute.
• Turn squash over, brush with melted butter, and sprinkle with brown sugar.
• Bake 5 minute longer.
• Set aside to cool.
• Season whole chicken breasts with salt and pepper. Let rest.
• Chop carrots, onion, and potatoes into small pieces.
• Cut chicken into bite-size pieces.
• In a Dutch oven, heat oil over medium heat.
• Cook vegetables, except squash, in oil until starting to soften.
• Add chicken and cook over medium heat until chicken is cooked through.
• Sprinkle with cumin and stir.
• Meanwhile, spoon cooled squash out of skin and mash in a bowl.
• Add chicken broth and squash to vegetables and chicken.
• Heat to boiling.
• Reduce heat to low.
• Cover and simmer 20 minutes, stirring occasionally.

GINGERED ACORN SQUASH SOUP

Steps:

• Cut the acorn squash in half, crosswise.
• Scoop out seeds and discard.
• Place cut side down in 9 x13 baking pans (you will need two) and add about one inch of water.
• Bake for an hour.
• Remove from pans and set aside to cool.
• If the squash are rather small, it might take as many as five squash to make the required six pounds.
• Simply quarter some of the smaller squash to fit the baking pans.
• Warm the oil and crushed pepper in a five-quart saucepan, over medium-high heat for one minute.
• Add the garlic, onion, and ginger.
• Cook for three minutes, add potatoes and cook mixture, stirring frequently for five minutes or until the potatoes soften.
• Add boiling broth and reduce heat to medium low.
• Scoop cooked squash (about eight cups) into a large bowl and mash lightly before adding to the pot.
• Simmer for 15 minutes, stirring occasionally.
• Remove soup to food processor in batches, adding some soymilk to each batch.
• Return the purée to the soup pot.
• Place miso in a small bowl, add the sherry, and blend with a fork or small whisk.
• Add to the soup with the garlic, ginger, and nutmeg.
• Simmer gently for 10 minutes.
• Do not boil.
• (Soup may be thinned with additional broth.) Sprinkle with a light dusting of nutmeg.
• Enjoy!
• Yield: 8 servings.

BEET-APPLE SOUP IN ACORN SQUASH BOWLS

Steps:

• Roast squash: Preheat oven to 375F.
• Cut off"tops" of squash (about 1 inch from stem end) and reserve.
• Scoop out seeds and discard.
• Cut a very thin slice off bottoms of squash to create a stable base.
• Brush"bowls" and tops all over with oil and sprinkle salt inside.
• Arrange squash bowls, with tops alongside, stem ends up, in large shallow baking pan.
• Roast squash until flesh of squash is just tender, about 1 1/4 hours total.
• (Do not get them overly soft or floppy. they need to hold their shape to hold the soup.) If a small hole forms, serve soup in squash but set in a soup bowl.
• Make soup while squash roast: Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened.
• Add beets and apple and cook, stirring occasionally, 5 minutes.
• Add garlic and cook, stirring, 30 seconds.
• Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes.
• Stir in vinegar and brown sugar.
• Puree soup until very smooth, at least 1 minute per batch Please use caution when blending hot liquids.
• Return soup to pan, then season with salt and pepper and reheat.
• If soup is too thick, add enough water to thin to desired consistency.
• Serve soup in squash bowls.
• Soup can be made 3 days ahead and chilled, covered.