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 WITH ROASTED GARLIC CUSTARD
From Delicious Living Magazine, this is a sweet, creamy and savory dish that you will love! Winter squashes are use everywhere, but were so useful in the colder states, where the hard squash would winter over well. West, Mid West, New England, Canada, Mid Atlantic.
Provided by Sharon123
Categories Vegetable
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Using a sharp knife, cut the squash in half lengthwise. Using a sturdy spoon, scoop out the seeds and fibrous membranes.
- Rub squash halves lightly with half the oil and season with salt, pepper and a sprinkling of brown sugar. Place on a baking sheet. Use the remaining oil to coat the whole garlic bulb. Place it on the tray with the squash.
- Bake the squash for 30 minutes. Remove and cool to room temperature.
- Bake the garlic for an hour or until very soft. Remove and cool. Cut the garlic in half and squeeze out the soft cooked garlic into a bowl. Set aside.
- Meanwhile, in a sauce pan, bring the milk to a simmer. Whisk the eggs and garlic together. Gradually whisk the hot milk into the eggs. Season with the salt, pepper and nutmeg.
- Prepare a baking dish that will hold all four halves of squash. Pour one cup of water into the bottom. Cut a small sliver off the bottom of each squash to stabilize it in the baking dish.Place the squash in the baking dish, in the water.
- Pour enough egg mixture into the halved squash to fill the cavity to a half inch from the top. Bake for 50-60 minutes or until custard is firm. Remove from the oven and serve warm. Enjoy!
ROASTED ACORN SQUASH SOUP WITH ROSEMARY AND GARLIC
My mom and I had made stuffed Acorn Squash for Thanksgiving and there were a few left over in my fridge so I thought I'd try using them up. This turned out quite yummy and even my squash-suspicious husband enjoyed it!
Provided by Aioli_Queen
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- If you don't have any pre-roasted Thanksgiving leftovers --
- Halve and scoop out the innards of 2 medium to large Acorn Squash. Roast them, cut side down in a 400 degree oven for about 45min or until tender when pierced with a fork. Remove from oven and allow to cool. When cool scoop out flesh and set aside.
- Heat the ghee or oil in a deep sauce pan on medium heat. When warm add the onions, 4 cloves of garlic, rosemary, thyme, and salt.
- Cook gently until the onions are translucent and just beginning to caramelize(about 8-10 minutes).
- At this stage add your scooped out squash and gently mash it with a wooden spoon until it is soft and broken up and entirely incorporated with the onion, garlic and herbs.
- Cook this mixture over medium heat for about 5 minutes or until squash is bubbling. Add the other two cloves of garlic, the broth and the milk.
- Gently mix all. If it is too thick add a little more milk and adjust seasonings.
- Allow this to gently simmer for about 5-8 minutes.
- Turn off the heat.
- Puree approximately half of the soup in a blender until smooth and add back to the pot. Mix thouroughly.
- Serve piping hot with little cubes of gruyere scattered over the top.
Nutrition Facts : Calories 180.8, Fat 8.8, SaturatedFat 5.4, Cholesterol 24.4, Sodium 1491.9, Carbohydrate 23.2, Fiber 2.8, Sugar 3.6, Protein 4.8
BUTTERNUT SQUASH, ROASTED GARLIC & SAGE SOUP
This is a great fall or winter soup. Very impressive for dinner parties! To roast garlic, cut off the top of a head of garlic & drizzle with a little olive oil. Wrap in foil & bake for about an hour at 350°F.
Provided by accidental glutton
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large soup pot, sauté the onion in half of the butter until caramelized, about 20 minutes.
- Add squash, roasted garlic cloves, sage & chicken stock.
- Simmer until squash is tender.
- Puree with an immersion blender or in a food processor.
- Add cream and season with salt & pepper.
- Garnish with additional sage leaves fried in 2 tablespoons of butter.
- Enjoy!
Nutrition Facts : Calories 311.7, Fat 13.9, SaturatedFat 7.6, Cholesterol 38.6, Sodium 426, Carbohydrate 41.4, Fiber 5.5, Sugar 11, Protein 9.4
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ACORN SQUASH SOUP {HEALTHY & EASY} – WELLPLATED.COM
From wellplated.com
4.9/5 (28)Total Time 1 hr 30 minsCategory SoupCalories 245 per serving
- 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.
- In a large Dutch oven or similar sturdy soup pot, heat the butter and remaining 1 tablespoon olive oil over medium. Once the butter has melted, add the carrots, shallot, remaining ½ teaspoon salt, and black pepper. Cook until the shallot is beginning to caramelize, about 8 minutes.
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