Easiest Way to Make At Home Acorn Squash Soup & Toasted Seeds

Easiest Way to Make At Home Acorn Squash Soup & Toasted Seeds Delicious, fresh and tasty.

Acorn Squash Soup & Toasted Seeds. Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom. The recipe for this thick and creamy acorn squash soup was given to me by a fellow squash lover.

It's indulgent, sweet, and just a hint savory thanks to a sprinkling of crispy pancetta.

It won't have quite the golden color that you'll get with a butternut squash soup, but don't you worry, it'll still have all that bright fall flavor you're.

Melt butter in a saucepan and sauté the onion.

You can cook Acorn Squash Soup & Toasted Seeds using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Acorn Squash Soup & Toasted Seeds

1. You need 2 of acorn squash (skin on).

2. You need 1 of yellow onion.

3. You need 2 cloves of garlic.

4. It’s 2 tbsp of salt.

5. It’s 2 tbsp of pepper.

6. Prepare Dash of cayenne pepper.

7. It’s 1 tsp of thyme.

8. It’s 1 tsp of cinnamon.

9. Prepare 1 tbsp of honey.

10. You need 16 oz of chicken stock (use vegetable stock for vegan).

11. Prepare 16 oz of water.

12. It’s 1 pint of heavy whipping cream (leave out for vegan).

Place squash, cut side down, in a greased shallow baking pan.

In a large saucepan, saute onion and curry powder in butter until onion is tender.

Cut squash in half; remove seeds and fibers.

In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth.

Acorn Squash Soup & Toasted Seeds instructions

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..

This may be done in several batches.

Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through.

Sprinkle with a bit of salt and pepper and sauté, stirring frequently, until just soft and slightly wilted.

Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil.

Roasted acorn squash soup is a hearty and healthy appetizer.