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Acorn Squash Soup & Toasted Seeds
Acorn Squash Soup & Toasted Seeds

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The ingredients needed to make Acorn Squash Soup & Toasted Seeds:
  1. Get 2 acorn squash (skin on)
  2. You need 1 yellow onion
  3. Get 2 cloves garlic
  4. Use 2 tbsp salt
  5. Prepare 2 tbsp pepper
  6. Get Dash cayenne pepper
  7. Prepare 1 tsp thyme
  8. You need 1 tsp cinnamon
  9. Use 1 tbsp honey
  10. Take 16 oz chicken stock (use vegetable stock for vegan)
  11. Prepare 16 oz water
  12. Prepare 1 pint heavy whipping cream (leave out for vegan)
Steps 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.
  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.

It's an incredibly simple: everything is roasted on a baking sheet. I haven't made this acorn squash soup since I first made it for the original blog post, and I forgot just This soup is really easy to make, and it's been fairly popular since I published it. Acorn Squash Soup with Rosemary and Pecans - a slow cooker and high-speed blender make this vegan and gluten free acorn squash soup a cinch to prepare - the sweet and savory recipe yields. This acorn squash soup is a super wintertime dish and makes terrific use of the acorn and But rather than only make butternut squash soup, this one features the acorn. Serve it as a starter or.

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