DELICIOUS ACORN SQUASH SOUP
This is a delicious thick creamy rich soup with a lovely yellow colour, perfect for those cool fall and cold winter nights. You can adjust the dill, cayenne and curry to taste and this recipe can easily be doubled.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 33m
Yield 6 serving(s)
Number Of Ingredients 15
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!
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
ACORN SQUASH SOUP
I don't usually like squash. Someone gave me some home-grown acorn squash and I found this recipe to use them up. I like this! Use lots of nutmeg and any kind of squash (acorn, butternut, hubbard) you'd like. This freezes well. Add more broth for a thinner consistancy. Try adding some cooked wild rice. YUM!
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
CURRIED ACORN SQUASH SOUP
A fall-tastic soup featuring acorn squash, apple, ginger, and curry.
Provided by HUZZAH
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut acorn squash in half and remove seeds and pulp. Place cut-side down in a baking dish; add about 1 inch of water.
- Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes.
- While squash roasts, heat oil in a medium saucepan over medium-high heat. Saute onion until almost translucent, about 5 minutes. Mix in garlic and ginger. Add apple and cook, stirring regularly to keep from sticking, until it starts to get mushy, 7 to 10 minutes. Pour in 1/4 of the chicken broth. Add curry powder, cinnamon, cardamom, cayenne, salt, and pepper.
- Remove squash from the oven and let cool enough to handle, about 5 minutes. Remove skin carefully, chop flesh roughly with a knife, and mash some of the flesh.
- Add squash to the pot with remaining chicken broth. Simmer soup over medium-low heat, stirring occasionally, for 5 to 10 minutes. Taste and adjust seasoning as needed. Pour into large bowls and serve.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 23.1 g, Fat 3.8 g, Fiber 4 g, Protein 4 g, SaturatedFat 0.5 g, Sodium 209.3 mg, Sugar 9 g
DELICATA AND ACORN SQUASH SOUP
This is a tasty recipe for winter squash, yielding a smooth, delicious and healthy soup that is a rich golden color. The original recipe was posted on and is copyrighted by Chefshop.com (no affiliation with them, just a happy customer).
Provided by FoodBooksSangria
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 485.1, Fat 31.3, SaturatedFat 7.6, Cholesterol 32.8, Sodium 378, Carbohydrate 45.6, Fiber 6, Sugar 10.2, Protein 10.3
ACORN SQUASH SOUP WITH KALE
Make and share this Acorn Squash Soup With Kale recipe from Food.com.
Provided by LizzieBug
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a large saucepan over medium heat, cook the bacon until crisp, stirring occasionally.
- Remove the bacon from pan with a slotted spoon and drain on paper towels.
- Add the onion to the fat left in the pan and cook until softened, 4 to 5 minutes.
- Add the kale to the onions in the pan and cook until wilted, 3 to 4 minutes.
- Add the squash puree to the pan, along with 3 cups of water (more or less water to get the consistency that you want), and bring to a boil.
- Remove from the heat as soon as soup comes to a boil and season with salt and pepper to taste.
- Garnish with drained bacon.
Nutrition Facts : Calories 210.1, Fat 11.7, SaturatedFat 3.7, Cholesterol 15.4, Sodium 617.3, Carbohydrate 23.5, Fiber 6.3, Sugar 6.8, Protein 6.3
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.
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
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- Prep your squash and carrots. To peel the squash I cut it into quarters (or smaller if needed) and then peel each piece using a potato peeler. Chop the onion and celery.
- Add the onion and celery to the pot, cook for about 5 minutes on medium-high heat, stirring often, until softened.
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From copykat.com
- Preheat oven to 350 degrees. Cut acorn squash in half, remove seeds. Place squash into a baking dish, cut side down. Add enough water to cover the bottom 1/2 inch of the pan. Cook squash for about 45 minutes, or until the squash is tender when poked with a fork. Remove from oven and allow to cool enough to handle. Remove the meat from the squash, and discard the skins. In a medium-sized pot saute onions in butter until they become clear.
- When onions are just clear add allspice, cardamon, white pepper, and salt, stir the spices into the onions until they become fragrant. Add chicken broth to the onions. Add cooked squash so the soup, cook until well heated through. Use either a stick blender or a regular blender to puree the soup until it is smooth. Return the soup to the pot, and add 1 cup of heavy cream. Heat through until the soup is ready to serve. When serving the soup garnish with cilantro and pumpkin seeds.
STUFFED ACORN SQUASH SOUP - WHOLESOMELICIOUS
From wholesomelicious.com
- Preheat the oven to 375 degrees. Slice the acorn squash in half, scoop out the seeds, and chop off a bit of the bottom so the squash can sit upright. Brush the inside of each half of squash with 1 tbsp of the oil. Sprinkle with some sea salt.. Place the squash on a baking sheet and place in the oven. Cook for approximately 1 hour, or until the acorn squash begins to caramelize.
- Meanwhile, heat a pot or deep skillet over medium heat. Once hot, add the remaining oil then the onion. Cook for 4-5 minutes, until onion becomes translucent. Now add in garlic and apples. Continue to cook until the apples begin to soften, about another 5-7 minutes, then top the mixture with chicken broth.
ROASTED ACORN SQUASH AND APPLE SOUP - MAKING THYME FOR HEALTH
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- Preheat the oven to 400°F then line a baking sheet with parchment paper (or you can also use a shallow baking dish).
- Slice the top stem off of the acorn squash then cut it in half, lengthwise. Use a spoon to scrape out the seeds and softer pieces then rub the outer edges of the flesh with 1 teaspoon of oil. Place each half facing down onto the baking sheet and bake in the oven for about 45 minutes, or until tender. It should be pliable when lightly squeezed with an oven mitt. Turn off the oven and set it aside to cool.
- Meanwhile, warm the two tablespoons of olive oil in a large pot over medium heat. Add the onion, celery and carrot and cook for 5 minutes. Next add the garlic, ginger, apples and spices. Continue to cook for 5-10 minutes, just until apples are slightly tender.
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- Peel the squash, remove pulp and seeds. Chop squash into approximately 3/4? pieces. Toss with 2 tbsp extra virgin olive oil, rosemary, pepper and just a little pinch of kosher salt.
- Cut the top off 1 head of garlic, place on a sheet of aluminum foil. Drizzle olive oil over the top and tent foil over.
EASY ACORN SQUASH SOUP | LIVE EAT LEARN
From liveeatlearn.com
- Prep: Preheat oven to 400°F (204°C). Cut squash in half vertically (from north to south), and scoop out the seeds. Peel and roughly chop the sweet potatoes. Evenly drizzle 2 Tbsp of oil onto the sweet potatoes and insides of the squash, rubbing to coat. Sprinkle everything with salt and pepper.
- Roast: Set squash halves cut side up on a baking sheet, adding the sweet potato chunks onto the same sheet. Bake for 45 to 60 minutes, until fork tender.
- Flavor Base: Meanwhile, heat 1 Tbsp of oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Cook, stirring often, until veggies are softened, about 5 to 7 minutes.
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