Recipe: Tasty 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.

This vegan soup is just a little bit creamy with a bit of soy milk. If you prefer a creamier soup, use soy creamer in place of soy milk. Easy baked acorn squash recipe, perfect for the fall. You can have Acorn Squash Soup & Toasted Seeds using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Acorn Squash Soup & Toasted Seeds

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

Squash is cut in half, insides scooped out Acorn squash are winter squash. 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." 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. I haven't made this acorn squash soup since I first made it for the original blog post, and I forgot just how good it is!

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..

Maple syrup, nutmeg and ground cinnamon add holiday flavor to this classic autumn soup. Garnish with roasted pumpkin seeds for even more holiday zest. When roasting acorn squash, I like to cut it into slices to maximize surface area for browning, then I find that easier than peeling before baking. Butternut Squash Soup is another one of my favorite. Then check out this tasty soup made with acorn squash and apples - a delightful meal.

Subscribe to receive free email updates: