Crock Pot Acorn Squash Soup Recipes
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
CROCK-POT ACORN SQUASH SOUP RECIPE
A healthy vegetarian soup featuring acorn squash is perfect for a fall Meatless Monday dinner!
Provided by Crock-Pot Ladies
Categories Soups, Stews and Chili
Time 4h20m
Number Of Ingredients 7
Steps:
- Place wedges of squash into a 6-quart or larger slow cooker.
- Add vegetable broth, onion, garlic, thyme and rosemary.
- Cover and cook on LOW for 4 to 6 hours or until squash is tender.
- Fish squash wedges out of slow cooker and place on a plate and set aside to cool to the touch.
- Once squash is cool enough to handle, use a spoon to scoop the flesh out of the skin and add the flesh back into the slow cooker.
- Recover and cook an additional 20 to 30 minutes on LOW until the squash is warmed back up.
- Puree the soup in the slow cooker with a hand-held immersion blender. Additionally, you can purée in a regular blender, being careful while blending hot liquids.
Nutrition Facts : Calories 80 kcal, Carbohydrate 20 g, Protein 2 g, Fat 0.3 g, SaturatedFat 0.1 g, Sodium 352 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 0.14 g, ServingSize 1 serving
SLOW-COOKER ACORN SQUASH
Provided by Trisha Yearwood
Categories side-dish
Time 4h25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut each acorn squash into 6 slices and remove seeds.
- Pour the stock and cider vinegar into a 6-quart slow cooker. Add the squash slices, drizzle with the olive oil, and sprinkle with the thyme leaves and some salt and pepper.
- Cover and cook on high for 3 to 4 hours.
- When the squash is fork-tender, heat a small saute pan over medium-high heat and add the butter. When hot but not smoking, add the thyme sprigs--they should sizzle--and fry for about 30 seconds, until darkened but not browned. Remove the sprigs to a paper towel-lined plate and let cool slightly before shaving off the leaves. Let the brown butter in the pan cool slightly, then drizzle it over the squash. Garnish with the fried thyme leaves.
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5/5 (1)Total Time 1 hr 10 minsCategory SoupCalories 178 per serving
- Add prepped squash, apple, onions and garlic cloves on a large baking sheet. Drizzle with avocado oil and season with salt and pepper. Use your hands to rub the oil around so it covers all the vegetables and apple.
- Once roasted completely, let the vegetables and apple cool enough to handle them, then remove the flesh of the squash from the skins and any of the remaining onion or garlic peels. Add the roasted vegetables and apple to a blender and blend until smooth.
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- Using a very sharp knife, make a large slit in the tops of both acorn squashes. Place in the microwave on high for 3 minutes, turning after a minute and a half. Alternate: Place in boiling water for 2 minutes. Carefully remove. Cut the squash in half, scoop out the seeds and pulp, and then cut into wedges about 1-inch thick. Cut off the skins, getting as close to the skin as you can. Once the skins and any remaining pulp are removed, cut the squash into cubes between 1-2 inches thick.
- Place the cubed squash, chopped apples, carrot, onion, and garlic into the slow cooker, pour in chicken broth or water, then stir in the white pepper.
- Set the slow cooker on HIGH and cook for 4-6 hours, or on LOW for 8 hours, until squash is completely tender. Using an immersion blender, puree until smooth. Stir in milk, ladle into bowls and garnish with parsley.
ACORN SQUASH SOUP {HEALTHY & EASY} – WELLPLATED.COM
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5/5 (6)Total Time 1 hr 30 minsCategory SoupCalories 245 per serving
- Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy clean up, line a rimmed baking sheet with parchment paper.
- With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on the prepared baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with 1 teaspoon salt. Place in the oven and bake for 40 to 50 minutes, until the edges begin to wrinkle and the flesh is fork-tender.
- In a large Dutch oven or similar sturdy soup pot, heat the butter and remaining 1 tablespoon olive oil over medium. Once the butter has melted, add the carrots, shallot, remaining ½ teaspoon salt, and black pepper. Cook until the shallot is beginning to caramelize, about 8 minutes.
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- Lightly coat a 4-quart or larger slow cooker with nonstick spray. In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until softened and fragrant, about 8 to 10 minutes, stirring occasionally. Transfer to the slow cooker.
- While the onion cooks, trim the top and bottom ends off of the butternut squash. With a vegetable peeler, peel the squash. Cut it in half lengthwise and scoop out the center seeds. Cut into 3/4-inch cubes. Transfer the cubes to the slow cooker.
- To the slow cooker, add the apples, broth, salt, pepper, nutmeg, black pepper, and cayenne pepper. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the squash and apples are tender.
- Add 3/4 cup coconut milk. Puree the soup with an immersion blender or carefully transfer it to a food processor fitted with a steel blade or a blender and puree it in batches. If using a blender or food processor, be extremely careful not to fill it too much, as hot soup likes to splatter. Return the soup to the slow cooker once complete. If you'd like the soup thinner, add additional coconut milk until your desired consistency is reached. Taste and adjust seasonings as desired. Serve hot with any of your favorite toppings.
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- Once it’s cooked, either blend directly in the slow cooker using an immersion blender or carefully pour into a blender and mix until smooth and creamy. Blend in the coconut milk now, if using.
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- Melt the butter in a large soup pot and whisk in the flour. On medium low heat, slowly whisk in the chicken stock until all the lumps are gone.
- If you're using the squash as a bowl, Slice the top quarter of the top off and level out the bottom, being careful not to cut a hole. Scoop out the seeds and, using a sharp serrated knife, cut out most of the flesh, leaving enough along the sides to make the squash stable.
- Add the flesh of the squash along with the potatoes and onion to the pot. Season with salt, pepper, cumin and thyme. Bring to a boil, cover, reduce the heat to low, cover and simmer for 30 minutes.
- Puree the cooked soup using a stick (immersion) blender or traditional blender. Stir in the milk and serve in the hollowed out squash bowls.
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