How to Make Appetizing Acorn Squash Soup & Toasted Seeds

Acorn Squash Soup & Toasted Seeds. Acorn squash is roasted and blended with onion, carrot, and garlic to create a smooth and delicious soup. Delicious and healthy (vegetarian) Roasted Acorn Squash Soup that is quite easy to make. This acorn squash soup recipe is creamy, cozy, delicious and made with a handful of super simple, healthy ingredients.

The curry powder gives it a unique taste. —Marilou Robinson, Portland, Oregon. Acorn squash makes such a great soup as well! This vegan soup is just a little bit creamy with a bit of soy milk. You can have 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. Prepare 2 cloves of garlic.
4. It's 2 tbsp of salt.
5. You need 2 tbsp of pepper.
6. You need Dash of cayenne pepper.
7. Prepare 1 tsp of thyme.
8. It's 1 tsp of cinnamon.
9. Prepare 1 tbsp of honey.
10. Prepare 16 oz of chicken stock (use vegetable stock for vegan).
11. You need 16 oz of water.
12. It's 1 pint of heavy whipping cream (leave out for vegan).

If you prefer a creamier soup, use soy creamer in place of soy milk. PLUS, I have an exciting announcement! This is the first recipe in a week-long So I made the easiest, creamy fall soup (ever) and served it in roasted acorn squash "bowls." Easy baked acorn squash recipe, perfect for the fall. Squash is cut in half, insides scooped out Acorn squash are winter squash.

Acorn Squash Soup & Toasted Seeds step by step

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..

The smooth texture of acorn squash gives this pureed soup its character; only a little half-and-half and butter are needed. This roasted acorn squash soup is incredibly easy to make, requiring a just a little sautéing, roasting, and blending. The soup is packed with warm winter squash flavor, is nothing but nutritious. Acorn squashes aren't quite as tough and formidable as butternut squashes, but you need to use a chef's knife to cut this squash in half, or at least another heavy-duty knife that has some real heft to it. Maple syrup, nutmeg and ground cinnamon add holiday flavor to this classic autumn soup.