ACORN SQUASH SOUP
Provided by Guy Fieri
Categories appetizer
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up. To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each. Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash. Can be done ahead.
- In a large Dutch oven, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the raw diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze with 1/2 cup of the chicken stock and stir to remove any fond. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a stick blender. The mixture will be very thick. Add in the cayenne, white pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the stick blender and stir in 1/4 cup of the Parmesan and turn heat to low. Serve with a fresh crack of black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of remaining Parmesan. Ladle into soup bowls and serve.
CURRIED ACORN SQUASH SOUP
Here is an easy acorn squash soup that highlights the sweet flavor of the squash. The curry powder gives it a unique taste. -Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
ACORN SQUASH SOUP
The recipe for this thick and creamy acorn squash soup was given to me by a fellow squash lover. The attractive rich yellow soup is especially enjoyable during the cool nights of Indian summer. -Dorrene Butterfield, Lincoln, Nebraska.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through., In a blender, process the soup in batches until smooth. Pour into bowls; sprinkle with bacon.
Nutrition Facts :
ROASTED ACORN SQUASH SOUP
Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup.
Provided by FutureChefShay
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 21 g, Cholesterol 21.3 mg, Fat 7.5 g, Fiber 5.8 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 125.3 mg, Sugar 2.2 g
ACORN SQUASH SOUP MACHINE STYLE
Looking for a way to use up all that fall squash...Here is a simple recipe for you to try! I roast the squash and garlic ahead of time then make the soup when I need it...
Provided by Chef Machine
Categories Free Of...
Time 1h
Yield 64 ounces (approx), 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut acorn squash in 1/2, drizzle olive oil over cut side along with a sprinkle of salt and place on baking pan cut side down. Bake at 350 degrees for 30 minutes. While squash is in oven cut top off of head of garlic use baking spray or drizzle olive oil on the tops. Cover with aluminum foil and bake for 30-45 minutes at 350 degrees. Can do it in the same oven or if you have a toaster oven use that.
- In large pot, drizzle 1-2 T. olive oil in the pan. Once heated, add sliced onions and saute for 5-10 minutes. Once transluscent, add 1/2 teaspoons sugar and salt, pepper to taste. Continue to cook down till they become carmelized.
- Scoop out squash, removing seeds, and add to the carmelized onions. Add roasted garlic and thyme and continue to stir, then add your stock in a slow stream, stirring as you pour it in the pot.
- Remove from heat and pour 1/2 mixture into blender. Remember to remove the inner top of blender and place a towel over opening. Blend till smooth then repeat with remaining mixture.
- Place blended mixture back into pot and slowly add half and half and 1-2 T. butter.
- Taste and add sugar, salt or pepper to desired taste.
- I serve this with a mixed green salad topped with chopped apples, dried cranberries, blue cheese & nuts.
Nutrition Facts : Calories 562.5, Fat 30.7, SaturatedFat 9.1, Cholesterol 122.5, Sodium 250.1, Carbohydrate 41.4, Fiber 4.8, Sugar 5.6, Protein 33.1
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5/5 (1)Total Time 1 hr 5 minsCategory SoupCalories 181 per serving
- Preheat oven to 350 degrees. Cut acorn squash in half, remove seeds. Place squash into a baking dish, cut side down. Add enough water to cover the bottom 1/2 inch of the pan. Cook squash for about 45 minutes, or until the squash is tender when poked with a fork. Remove from oven and allow to cool enough to handle. Remove the meat from the squash, and discard the skins. In a medium-sized pot saute onions in butter until they become clear.
- When onions are just clear add allspice, cardamon, white pepper, and salt, stir the spices into the onions until they become fragrant. Add chicken broth to the onions. Add cooked squash so the soup, cook until well heated through. Use either a stick blender or a regular blender to puree the soup until it is smooth. Return the soup to the pot, and add 1 cup of heavy cream. Heat through until the soup is ready to serve. When serving the soup garnish with cilantro and pumpkin seeds.
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