Acorn Squash Soup With Turmeric Recipes

ACORN SQUASH SOUP

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.

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 WITH TURMERIC

Steps:

• Cut the squash in half and scrape out the seeds. Roast in a baking pan for about 30-40 minutes at 400ºF. You want the flesh to be soft.
• In a dutch oven, heat the olive oil over medium-high heat.
• Add carrots and onions and saute 4 minutes.
• Add squash flesh, apple, ginger, turmeric, coconut milk, water and salt, and pepper.
• Stir and bring to a boil. Reduce heat and simmer, covered for about 10 minutes.
• Puree soup with an immersion blender or put in your Vitamix. Be careful not to burn yourself!
• Serve with pepitas, scallions, and parsley.