Acorn Squash Brown Rice And Winter Greens Soup Recipes

ROASTED ACORN SQUASH SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
• Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
• Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
• Bring the mixture to a simmer and cook for 20 minutes.
• Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
• Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.

ACORN SQUASH SOUP IN A SQUASH BOWL

Steps:

• Preheat the oven to 400 degrees F. Halve the acorn squashes widthwise and scoop out the seeds and any loose fibers. Discard the fibers and reserve the seeds for garnish, if desired. Set aside the bottom halves of the squash as these will be soup bowls. Cut the top halves of acorn squash into large chunks and place on a baking sheet along with the apples and onions. Drizzle 2 tablespoons of the olive oil over the veggies, tossing to coat. Sprinkle with the thyme and some salt and pepper, and then scatter the sage leaves on top. Roast until dark golden brown, about 40 minutes.
• Let the squash cool slightly, and then peel off the skin. Blend the squash chunks with the apples and onions in a blender until smooth, adding broth until desired consistency is reached. Pour into a saucepan and keep warm over low heat until ready to serve. If using the squash seeds as a garnish, turn the oven temperature down to 325 degrees F. Place the squash seeds on a baking sheet, drizzle with the remaining olive oil and sprinkle with salt. Bake until crispy, about 25 minutes.
• Remove and let cool for 10 minutes before using. To make the squash bowls, slice about 1/2 inch from the bottom of each squash half so they will stay upright and not wobble around, spilling hot soup all over your guests. Place the squash in shallow bowls and fill with hot soup. Garnish with a fresh sage leaf and a sprinkling of roasted seeds.

ACORN SQUASH, BROWN RICE, AND WINTER GREENS SOUP

Steps:

• PREPARATION 1. Preheat the oven to 375˚F. Brush the squash halves with olive oil and sprinkle with the cinnamon, nutmeg, salt, and pepper. Bake, cut side up, for 30 to 40 minutes or until soft. Allow the squash to cool, and then scoop out the flesh (approximately 2 cups purée). 2. In a medium skillet, heat 1 tablespoon each of the olive oil and butter over medium heat. Add the scallions and garlic powder and sauté until soft, about 2 minutes. Add the chopped greens and fold together until just wilted, 1 to 2 minutes more. Remove from heat, fold in ½ cup of the chopped seeds, and season with salt and pepper. Remove to a plate and spread in a thin layer to cool. Once cool, in a bowl combine the greens mixture with the prepared rice. Add a touch of olive oil to separate the grains and adjust the seasoning. Set aside. 3. In a medium-sized saucepan, heat 1 tablespoon each of olive oil and butter over medium-high heat. Add the onion, carrot, celery, and bay leaves and sauté, stirring frequently, until the onions are tender, about 5 to 7 minutes. Add the squash purée and enough chicken stock to cover the vegetables (2 to 3 cups). Bring the soup to a boil, reduce to a simmer, and cook for 10 to 15 minutes until the carrots are soft. 4. Remove the bay leaves (important!). In a blender, purée the soup until very smooth. Return the soup to the pot and bring to a simmer. Adjust the consistency with the remaining chicken stock. The soup should be medium thickness, but not too thin. Add the agave nectar, to taste, and season to taste with salt and pepper. 5. To serve, ladle the soup into serving bowls. Place ½ to ¾ cup of the rice mixture in the center of the soup, top with the remaining pumpkin seeds and some pomegranate seeds, and serve immediately

MISO-TAHINI SQUASH SOUP WITH BROWN RICE

Steps:

• Mix rice, 1 Tbsp. coconut oil, a pinch of salt, and 5 cups water in a medium heavy saucepan. Cover and bring to a boil, then reduce heat and simmer until rice is al dente, about 25 minutes. Drain; set aside.
• Meanwhile, heat remaining 1 Tbsp. coconut oil in a large pot over medium. Add ginger and garlic and cook, stirring occasionally, until fragrant and just starting to brown, about 1 minute. Add broth, scraping the bottom of the pot with a wooden spoon to release garlic mixture, and bring to a simmer. Add squash and simmer 8 minutes. Add kale and cook, stirring, until vegetables are cooked through, 3-5 minutes.
• Whisk miso, tahini, sesame oil, and 1 tsp. salt in a medium bowl. Add 1/2 cup hot water and whisk until very smooth. When vegetables are cooked through, remove pot from heat and gently stir in tahini mixture (overheating tahini will cause it to separate). Season to taste, then immediately divide among bowls with brown rice. Top with scallions, sesame seeds, nori, and chili oil.
• Do Ahead
• Soup can be made 2 days ahead; chill in a resealable container. Reheat gently over low to avoid tahini from separating.

CURRIED ACORN SQUASH SOUP

Steps:

• Place squash, cut side down, in a greased shallow baking pan. Bake at 350° for 35-40 minutes or until the squash is almost tender. , In a large saucepan, saute onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Carefully scoop out squash; add pulp to saucepan. Gradually add broth. Cook over medium heat for 15-20 minutes or until squash is very tender. Cool slightly., In a food processor, process the squash mixture until smooth; return to saucepan. Stir in the cream, nutmeg, salt and pepper. Cook over low heat until heated through (do not boil). Garnish with bacon if desired.

BROWN RICE & VEGGIE-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350°F
• Cut each squash in half crosswise.
• Scoop out and discard seeds and strings. I.
• f necessary, trim bottom for squash to set level, and place on a rimmed baking sheet with cut side up.
• Sprinkle with 1/4 tsp salt and 1/2 teas. nutmeg.
• Cover with foil and bake squash just until moist and tender about 45- 50 minutes.
• Meanwhile, in a large skillet sprayed with nonstick cooking spray over medium-high heat, add olive oil.
• When heated, add onion and garlic, if using, and celery.
• Cook 2 minutes and add carrots.
• Cover and cook 3 minutes.
• Add cranberries, sage, thyme, chopped pecans, and 1/2 teas. salt.
• Add cooked brown rice and mix well.
• Remove from heat and fill center of each acorn squash half.
• Return foil over top and return to oven for 15 minutes.
• Remove and top each filled squash half with Mozzarella.
• Return uncovered to oven and bake 5 more minutes.
• Top with chopped fresh parsley, to serve.