Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, acorn squash soup & toasted seeds. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Acorn Squash Soup & Toasted Seeds is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Acorn Squash Soup & Toasted Seeds is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have acorn squash soup & toasted seeds using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Acorn Squash Soup & Toasted Seeds:
- Prepare acorn squash (skin on)
- Take yellow onion
- Make ready garlic
- Get salt
- Get pepper
- Get cayenne pepper
- Prepare thyme
- Make ready cinnamon
- Get honey
- Take chicken stock (use vegetable stock for vegan)
- Make ready water
- Make ready heavy whipping cream (leave out for vegan)
Steps to make Acorn Squash Soup & Toasted Seeds:
- Chop onion into large chunks and smash garlic cloves and sauté for a few minutes until aromatic. Add salt, pepper and chunks of acorn squash and cook on medium heat for a few minutes.
- Add chicken stock and water and simmer for about 10 minutes.
- Blend mixture with immersion blender and add in thyme and honey. Add more seasoning if desired.
- Add whipping cream and serve hot!
- For toasted acorn squash seeds, clean seeds and dry first. Mix olive oil, a dash or salt and pepper and evenly coat seeds. Bake on 325 for 20 minutes! Serve on top of soup or as a snack for another day.
So that is going to wrap this up for this exceptional food acorn squash soup & toasted seeds recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!