Step-by-Step Guide to Prepare Quick Acorn Squash Soup & Toasted Seeds

Acorn Squash Soup & Toasted Seeds. Pour chicken stock into the pot; add the squash. Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend.

Line a large baking sheet with aluminum foil. Place squash halves, cut side up, on prepared baking sheet. In a large saucepan, saute onion and celery in butter.

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, acorn squash soup & toasted seeds. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Pour chicken stock into the pot; add the squash. Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend.

Acorn Squash Soup & Toasted Seeds is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Acorn Squash Soup & Toasted Seeds is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook acorn squash soup & toasted seeds using 12 ingredients and 1 steps. Here is how you can achieve that.

The ingredients needed to make Acorn Squash Soup & Toasted Seeds:

1. Get 2 of acorn squash (skin on).
2. Get 1 of yellow onion.
3. Prepare 2 cloves of garlic.
4. Make ready 2 tbsp of salt.
5. Take 2 tbsp of pepper.
6. Get Dash of cayenne pepper.
7. Make ready 1 tsp of thyme.
8. Take 1 tsp of cinnamon.
9. Prepare 1 tbsp of honey.
10. Prepare 16 oz of chicken stock (use vegetable stock for vegan).
11. Make ready 16 oz of water.
12. Get 1 pint of heavy whipping cream (leave out for vegan).

Stir in flour, bouillon, dill, curry and cayenne until blended. Add the squash, salt and pepper; heat through. In a blender, process the soup in batches until smooth. Pour into bowls; sprinkle with bacon.

Instructions to make Acorn Squash Soup & Toasted Seeds:

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..

Halve the squash and scoop out the seeds. Add the squash, herbs, garlic, and stock and let simmer, stirring occasionally. Puree, then stir in the sage, nutmeg, and Parmesan. 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.

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