Rub the cut sides with olive oil and sprinkle them with salt and pepper. Cut the squash in half vertically and scoop out the seeds. You can think of this acorn squash soup recipe in three parts: roast, simmer, and blend.įirst, roast the squash. And salt and pepper – To make all the flavors pop!įind the complete recipe with measurements below.Maple syrup – It highlights the squash’s natural sweetness.Cayenne pepper – It gives the soup a subtle spicy kick.Fresh thyme – One of my favorite fall herbs! It adds fresh, earthy flavor to this autumn soup.Vegetable stock – Use store-bought, or make your own.Carrots – They add sweetness and help perfect the soup’s smooth and creamy texture.Onion and garlic – You’ll sauté the onion and roast the garlic to create the soup’s flavorful base.No acorn squash on hand? Butternut, kabocha, kuri, or buttercup squash would all be great here too. Acorn squash, of course! You’ll need 2 medium ones to make this recipe.Here’s what you’ll need to make this acorn squash soup recipe: If you’re trying to stay cozy in cold weather, I can’t recommend it enough. This acorn squash soup is sublimely creamy (but not from cream!), and it’s deliciously seasoned with woodsy thyme, warming nutmeg, and cayenne for kick. This weekend, I’m definitely making more. I heated up a bowl for lunch, and I enjoyed it so much that I polished off the rest on Sunday. Saturday arrived, chilly and crisp, and I knew that this acorn squash soup would hit the spot. Well, last weekend, that day finally came. I’ve had a stash of this acorn squash soup in my freezer for the last couple of weeks, ready and waiting for the type of cold fall day that necessitates creamy orange soup.
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