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.
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
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
BEET-APPLE SOUP IN ACORN SQUASH BOWLS
This soup is a beautiful first course for a dinner party or special family meal. While the presentation gives the impression of a complicated recipe, it's extremely simple and easy to make.
Provided by Geema
Categories Apple
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Roast squash: Preheat oven to 375F.
- Cut off"tops" of squash (about 1 inch from stem end) and reserve.
- Scoop out seeds and discard.
- Cut a very thin slice off bottoms of squash to create a stable base.
- Brush"bowls" and tops all over with oil and sprinkle salt inside.
- Arrange squash bowls, with tops alongside, stem ends up, in large shallow baking pan.
- Roast squash until flesh of squash is just tender, about 1 1/4 hours total.
- (Do not get them overly soft or floppy. they need to hold their shape to hold the soup.) If a small hole forms, serve soup in squash but set in a soup bowl.
- Make soup while squash roast: Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened.
- Add beets and apple and cook, stirring occasionally, 5 minutes.
- Add garlic and cook, stirring, 30 seconds.
- Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes.
- Stir in vinegar and brown sugar.
- Puree soup until very smooth, at least 1 minute per batch Please use caution when blending hot liquids.
- Return soup to pan, then season with salt and pepper and reheat.
- If soup is too thick, add enough water to thin to desired consistency.
- Serve soup in squash bowls.
- Soup can be made 3 days ahead and chilled, covered.
BUTTERNUT AND ACORN SQUASH SOUP
This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.
Provided by LEAH977
Categories Butternut Squash Soup
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
- Melt the butter in a skillet over medium heat, and saute the onion until tender.
- In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
- Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.
Nutrition Facts : Calories 266.4 calories, Carbohydrate 33.8 g, Cholesterol 42.2 mg, Fat 14.5 g, Fiber 5.2 g, Protein 5.1 g, SaturatedFat 9 g, Sodium 139.3 mg, Sugar 11.1 g
CURRIED ACORN SQUASH SOUP
A fall-tastic soup featuring acorn squash, apple, ginger, and curry.
Provided by HUZZAH
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut acorn squash in half and remove seeds and pulp. Place cut-side down in a baking dish; add about 1 inch of water.
- Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes.
- While squash roasts, heat oil in a medium saucepan over medium-high heat. Saute onion until almost translucent, about 5 minutes. Mix in garlic and ginger. Add apple and cook, stirring regularly to keep from sticking, until it starts to get mushy, 7 to 10 minutes. Pour in 1/4 of the chicken broth. Add curry powder, cinnamon, cardamom, cayenne, salt, and pepper.
- Remove squash from the oven and let cool enough to handle, about 5 minutes. Remove skin carefully, chop flesh roughly with a knife, and mash some of the flesh.
- Add squash to the pot with remaining chicken broth. Simmer soup over medium-low heat, stirring occasionally, for 5 to 10 minutes. Taste and adjust seasoning as needed. Pour into large bowls and serve.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 23.1 g, Fat 3.8 g, Fiber 4 g, Protein 4 g, SaturatedFat 0.5 g, Sodium 209.3 mg, Sugar 9 g
ACORN SQUASH SOUP
Make and share this Acorn Squash Soup recipe from Food.com.
Provided by KMCG 2
Categories Vegetable
Time 1h
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- First, you want to roast the squash. Preheat oven to 375 degrees. Slice the squash in half and place face down on a cookie sheet with a little bit of water at the bottom.
- Roast for 20 - 25 minutes. After it's done and slightly cooled, peel and chop it up.
- In a large soup pot, combine the squash and chicken stock and let simmer over medium heat.
- Peel, core and slice the apples and add them to the soup, along with the lime juice and chilies. Bring to a boil and cook for 15 minutes.
- Transfer contents to a blender or food processor and puree. Pour it back into the soup pot on the stove, add a little nutmeg and the cream to make the soup richer.
- Reheat, stirring frequently. Soup is ready and can be refrigerated up to three days.
Nutrition Facts : Calories 1000.8, Fat 88.7, SaturatedFat 54.9, Cholesterol 326.1, Sodium 100.1, Carbohydrate 55.6, Fiber 8.6, Sugar 15.9, Protein 7.5
ACORN SQUASH SOUP
The soup is served inside the acorn squash. Beautiful presentation. This recipe won over my new mother-in-law. I adapted this from a local symphony guild cookbook.
Provided by Leslulu
Categories Vegetable
Time 1h20m
Yield 6 soup bowls, 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare squash by leveling each end, cut each one in half, scoop out seeds and membranes from the centers.
- Place squash "bowls" on a foil lined baking sheet.
- Sprinkle the inside of each squash "bowl" with salt and pepper and 1 tablespoon of butter.
- Into each "bowl" place 1/6th of the onion, 1 piece of celery, a portion of the cheese (reserve 1/2 cup of the cheese for the final broiling) and a portion of the half and half.
- Top each squash "bowl" with a tablespoon of butter.
- Cover loosely with foil.
- Place in a 350 degree oven and bake for 1 1/2 hours, or until tender when pierced with a fork.
- Remove foil and finish cooking by topping each bowl with the remaining cheedar cheese.
- Turn oven to broil. Broil squash "bowls" until cheese has melted and they are browned on top - usually takes about 1 minute to broil.
Nutrition Facts : Calories 518.1, Fat 41.9, SaturatedFat 26.4, Cholesterol 120.6, Sodium 389.8, Carbohydrate 28.6, Fiber 3.7, Sugar 1.3, Protein 11.7
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 :
ACORN SQUASH SOUP
'The recipe for this thick and creamy soup was given to me by a fellow squash lover,' reports Dorrene Butterfield from her home in Lincoln, Nebraska. 'The attractive rich yellow soup is especially enjoyable during the cool nights of Indian summer.'
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the 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; garnish with bacon.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 21.7 g, Cholesterol 39.6 mg, Fat 12.7 g, Fiber 3.8 g, Protein 10 g, SaturatedFat 6.4 g, Sodium 744.6 mg, Sugar 6.7 g
SPICY ACORN SQUASH SOUP
Make and share this Spicy Acorn Squash Soup recipe from Food.com.
Provided by Nancy Van Ess
Categories Low Protein
Time 1h20m
Yield 7 servings (serving si, 7 serving(s)
Number Of Ingredients 9
Steps:
- Place 1/4 cup chicken broth in a large saucepan; bring to a boil.
- Add onion and crushed red pepper; cook 5 minutes or until tender.
- Add remaining 2-3/4 cups broth, squash, salt, and water; bring to a boil.
- Cover, reduce heat, and simmer for 20 minutes.
- Add rice; cover and simmer 20 minutes or until squash and rice are tender.
- Place peanut butter and half of soup in a blender; cover and process until smooth.
- Pour puree into a bowl.
- Repeat with remaining soup, and add to bowl, stirring well.
Nutrition Facts : Calories 156.7, Fat 5.4, SaturatedFat 1, Sodium 248.6, Carbohydrate 23.2, Fiber 2.4, Sugar 2.4, Protein 6.1
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