HALLOWEEN ACORN SQUASH SOUP
Add this warming soup to your next "boo-fest" and your guests are sure to enjoy it! -Dorrene Butterfield, Chadron, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 15
Steps:
- Cut pumpernickel bread with bat- or cat-shaped 3-1/2-in. cookie cutters; discard scraps. Melt 2 tablespoons butter. In a small bowl, combine the butter, oil and salt; brush over both sides of cutouts. Place on an ungreased baking sheet. Bake at 300° for 10-15 minutes or until crisp and toasted. Remove to a wire rack to cool., In a large saucepan, saute onion and celery in remaining butter until tender. Stir in the flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in squash; heat through. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish servings with bat or cat cutouts; sprinkle with additional cayenne if desired.
Nutrition Facts :
HALLOWEEN ACORN SQUASH SOUP RECIPE - (4.9/5)
Provided by á-10360
Number Of Ingredients 15
Steps:
- Cut pumpernickel bread with bat or cat-shaped 3 1/2-in. cookie cutters; discard scraps. Melt 2 tablespoons butter. In a small bowl, combine the butter, oil, and salt; brush over both sides of cutouts. Place on an ungreased baking sheet. Bake at 300° for 10-15 minutes or until crisp and toasted. Remove to a wire rack to cool. In a large saucepan, saute onion and celery in remaining butter until tender. Stir in the flour, bouillon, dill, curry, and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in squash; heat through. Cool slightly. In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish servings with bat or cat cutouts; sprinkle with additional cayenne if desired.
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.
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 WITH KALE
Savory bacon and peppery kale pair well with the sweet, nutty flavor of pureed acorn squash in this hearty soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.
- Add onion to fat in pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes.
- Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil. Season generously with salt and pepper. Serve, garnished with reserved bacon.
Nutrition Facts : Calories 165 g, Fat 3 g, Fiber 4 g, Protein 6 g
ACORN SQUASH SOUP
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Place the squash halves cut side down on a foil-lined baking sheet, and bake until tender, about 40 minutes.
- Meanwhile, melt the butter in a large saucepan. Add the onion, saute until tender and then add the applejack. Scoop out the flesh of the squash, and add it to the saucepan along with the cider and chicken stock. Cook for 20 minutes.
- Puree the mixture in a blender, in batches if necessary, until very smooth. Return to the saucepan, reheat and season with cardamom, cinnamon and nutmeg. Stir in the vinegar, and season to taste with salt and pepper. Garnish each serving with popcorn, if desired.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 954 milligrams, Sugar 11 grams, TransFat 0 grams
ACORN SQUASH SOUP WITH HONEY AND CINNAMON
This easy, beautiful and flavorful soup is perfect on a chilly fall evening. Butternut squash may be substituted for the acorn squash.
Provided by Mercy
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large stockpot, over medium-high heat melt the butter. Add the carrot, celery and onions and sauté for about 4 to 5 minutes. Do not burn the butter.
- Add squash, chicken stock and cinnamon and cover and simmer until squash is soft, about 20 to 30 minutes.
- Using a food processor or hand blender puree the soup until smooth.
- Return to heat and stir in the tarragon. Season with salt and pepper.
- Whip the cream until lightly whipped. Add the honey.
- Divide soup into 4 bowls and swirl in the honey-cream.
Nutrition Facts : Calories 190.1, Fat 9.6, SaturatedFat 5.6, Cholesterol 28, Sodium 1259.4, Carbohydrate 25, Fiber 2.9, Sugar 8.5, Protein 5
CREAM OF ACORN SQUASH SOUP
This recipe is from the R.S.V.P. section of a November 1985 issue of Bon Appetit magazine. The recipe was requested from the Green Mountain Inn in Stowe, Vermont.
Provided by Leslie in Texas
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in heavy large saucepan over medium heat.
- Add onions and cook, stirring occasionally, about 5 minutes- do not brown.
- Add squash, chicken stock and apple cider and simmer until squash is tender, about 20 minutes.
- Puree mixture in processor or blender; strain into another saucepan and place over medium heat.
- Stir in cream and heat through;do not boil.
- Add curry powder and season to taste with salt and pepper.
- Ladle soup into bowls, garnish with minced parsley and serve.
Nutrition Facts : Calories 292.1, Fat 23.9, SaturatedFat 14.4, Cholesterol 78.3, Sodium 244.4, Carbohydrate 16.6, Fiber 1.6, Sugar 3.5, Protein 4.8
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