ROASTED ACORN SQUASH SOUP
Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup.
Provided by FutureChefShay
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 21 g, Cholesterol 21.3 mg, Fat 7.5 g, Fiber 5.8 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 125.3 mg, Sugar 2.2 g
ACORN SQUASH SOUP
Provided by Guy Fieri
Categories appetizer
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
ACORN SQUASH SOUP
What a great fall soup! I'm not a fan of squash, but something about it being in soup makes it less "icky". This is super easy soup! Try adding a little nutmeg before simmering to enhance flavors.
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 286.6, Fat 17.8, SaturatedFat 9.9, Cholesterol 61.5, Sodium 363.5, Carbohydrate 25.8, Fiber 2.3, Sugar 4.2, Protein 8.2
CREAMY SQUASH SOUP
Gayle Lewis, field editor from Yucaipa, California, simmers a smooth full-flavored soup featuring whatever winter squash is available. "Serve with rolls, fruit and cheese," she suggests.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan or Dutch oven, cook bacon until crisp; crumble and set aside. Drain all but 1 tablespoon drippings; saute onion and garlic in dripping until tender. , In a blender or food processor, puree squash, flour, 1/3 cup milk and onion mixture; add to pan. Add the broth, curry powder, salt, pepper, nutmeg and remaining milk; bring to a boil over medium heat. Boil for 2 minutes. Top servings with a dollop of sour cream if desired. Sprinkle with bacon.
Nutrition Facts :
ACORN SQUASH SOUP
The recipe for this thick and creamy acorn squash soup was given to me by a fellow squash lover. The attractive rich yellow soup is especially enjoyable during the cool nights of Indian summer. -Dorrene Butterfield, Lincoln, Nebraska.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through., In a blender, process the soup in batches until smooth. Pour into bowls; sprinkle with bacon.
Nutrition Facts :
CREAM OF ACORN SQUASH SOUP
This recipe is from the R.S.V.P. section of a November 1985 issue of Bon Appetit magazine. The recipe was requested from the Green Mountain Inn in Stowe, Vermont.
Provided by Leslie in Texas
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in heavy large saucepan over medium heat.
- Add onions and cook, stirring occasionally, about 5 minutes- do not brown.
- Add squash, chicken stock and apple cider and simmer until squash is tender, about 20 minutes.
- Puree mixture in processor or blender; strain into another saucepan and place over medium heat.
- Stir in cream and heat through;do not boil.
- Add curry powder and season to taste with salt and pepper.
- Ladle soup into bowls, garnish with minced parsley and serve.
Nutrition Facts : Calories 292.1, Fat 23.9, SaturatedFat 14.4, Cholesterol 78.3, Sodium 244.4, Carbohydrate 16.6, Fiber 1.6, Sugar 3.5, Protein 4.8
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- Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy clean up, line a rimmed baking sheet with parchment paper.
- With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on the prepared baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with 1 teaspoon salt. Place in the oven and bake for 40 to 50 minutes, until the edges begin to wrinkle and the flesh is fork-tender.
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- Add prepped squash, apple, onions and garlic cloves on a large baking sheet. Drizzle with avocado oil and season with salt and pepper. Use your hands to rub the oil around so it covers all the vegetables and apple.
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- Place the squash halves face up on a large baking sheet. Brush the flesh with olive oil, kosher salt, and some black pepper. Bake for about 45 minutes or until the top looks caramelized.
- Optional: Line a second baking sheet with parchment paper then mix a handful of seeds with the ingredients in the "Roasted Acorn Squash Seeds" section in a mixing bowl. Spread the seeds on the parchment paper and roast for about 15-20 minutes. (Try removing as much flesh as possible from the seeds)
- Meanwhile, melt 2 tbsp butter (or coconut oil) in a cast iron pan and spread the onion evenly into the pan. Brown for about 4-6 minutes over medium heat without stirring. Reduce heat and continue cooking, stirring frequently, for 12-15 minutes or until golden brown. Deglaze with chicken stock and scrape the pan with a wooden spoon. Transfer to a large pot.
CREAMY PUMPKIN AND ACORN SQUASH SOUP - I WASH YOU DRY
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- Cut Acorn Squash in half and remove seeds. Drizzle cut side with 1 tbsp olive oil and season with salt and pepper. Place cut side down on a foil lined baking sheet and roast for 30-40 minutes or until tender.
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- Preheat oven to 425°F. Place the acorn squash on a baking sheet, flesh side up. Drizzle one tablespoon of olive over the tops of the squash and, using your hands, rub it over the flesh so it’s coated evenly.
- Roast the squash for 20 minutes. Using tongs, turn the squash flesh-side-down on the baking sheet and roast for another 20 minutes or until the flesh is fork tender. Cool the roasted squash before removing and discarding the skin (you can roast the squash up to a day in advance and keep it in the refridgerator). To peel, cut each piece in half and pull the skin off.
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