With a small and simple list of ingredients, this recipe is wonderful to have on-hand during the chilly winter months. The soup is packed with warm winter squash flavor, is nothing but nutritious, and it's also filling in spite of it being super low in calories. This roasted acorn squash soup is incredibly easy to make, requiring a just a little sautéing, roasting, and blending. Point is, whether you use pumpkin, butternut, kabocha, or acorn squash, you’re going to end up with a Cabbage Patch bosom buddy, and it’s going to be the banana to your split. They’re the swaddle to your blanket, the peas to your pod, the almond to your joy, the strüsel to your küchel-don’t ask me what that means, I don’t speak Russian German. Sluuuuurp!Ĭreamy winter squash soups are great company on cold winter nights. You’re going to need it to drink this down like the soup-sucking pro you are. Step 2: Scoop out the roasted acorn squash and add to the pot. Cook on medium heat for 5 minutes until the onions become clear in color. Step 1: In a pot, add the garlic, oil, and onion. Snag yourself a Big Gulp mo’ fo’ yo’ money straw for maximum suction efficiency. Scoop out the flesh and add to a soup pot with the other ingredients. And not one of those teeny tiny trendy ones. You could use either interchangeably in this recipe.Grab a straw, friends. Acorn is less sweet so it pairs best with more savory spices like coriander and paprika. Butternut squash is a bit sweeter and nuttier so it tends to pair better with sweeter spices like cinnamon and ginger. What’s the difference between acorn squash soup and butternut squash soup?Īcorn squash and butternut squash are very similar. Yep – no gluten included in this soup recipe. Yes! This acorn squash soup uses vegetable broth which makes it entirely vegan and dairy-free. In freezer – will keep for up to 4 months in an airtight container in the freezer. In fridge – Will keep for up to 1 week in refrigerator. If using a regular blender you may need to blend in batches. Add water or additional stock to soup if too thick for preference. Using a regular blender or immersion blender, blend soup until smooth. STEP 4: Turn off stove and allow soup to cool for at least 10 minutes. Once boiling, bring soup to a simmer on low and let simmer for 30 minutes, uncovered. Roasting the vegetables cooks them to a usable consistency and gives them a caramelized crust that provides a ton of extra flavour Rinse the acorn squash under warm water to remove the wax on the outer shell. STEP 3: Stir in acorn squash and top with vegetable stock and spices. Roasting the veggies First thing we have to do is roast the acorn squash and cauliflower. Add in garlic and cook for 1 more minute. Cook until transluscent (about 3-4 minutes). STEP 2: Add remaining 1 tbsp of olive oil to a large pot over medium-high heat. Roast for 20 minutes or until acorn squash is tender. Spread out acorn squash on baking sheet and drizzle with 1 tbsp of olive oil and sprinkle with salt.
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