![]() ![]() Let me know how this squash soup turns out for you in the comments below. Garnish with my favorite roasted pepitas and sprinkle an extra dash of cinnamon on top. Personally, I hope to use it for the upcoming holidays and I hope you will too! The cinnamon gives this soup a comfort level unlike any other on these cold days. This soup is sure to become your new fall staple. This soup brings together all the comfort foods and flavors of fall. Simply cut the squash in half, scoop out the seeds, roast it, and then scrape the cooked flesh from the skin. Puréed squash: If you are making a soup or other dish in which the squash is puréed, don’t bother peeling and cubing it. Since I grow my own butternut and acorn squash, I’m always looking for ways to use my garden produce in new, exciting ways. Here are two common instances where the squash skin can be left on. This acorn squash soup is perfectly seasoned with a smooth texture, making it the perfect cozy meal to enjoy during cooler weather. Add a splash of water, and cook on HIGH for 7 to 10 minutes, or. Sweet, savory, and oh-so smooth, Acorn Squash Soup is a welcome addition to your roster of creamy cold weather soups. Harvest squash soup (the name is delicious enough right?!) is light enough to be used as a starter soup (maybe for Thanksgiving dinner?), but can also be a meal by itself. Start by steaming the squash in the microwave: Arrange the halves, cut side down, in a microwave-safe bowl or casserole. Place squash, cut-side-down, onto the baking sheet and roast for 45-50 minutes, or until the flesh is tender and easily pierced. Lightly sprinkle the flesh of the acorn squash with sea salt and ground black pepper. Plus, you do not have to peel acorn squash for soup. Remove and discard the acorn squash seeds and any membranes (again: think pumpkin). The rich and nutty flavor of caramelized roasted squash gives instant backbone to the soup. ![]() Add kale cook until soft, 3 to 4 minutes. Add onion to fat in pan, and cook until softened, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate set aside. One that uses squash, apples and spices to form a smooth and creamy dish is even better! I love chunky stews and hearty dishes are a meal on their own, but sometimes something simple is a better fit for my mood. How to Make This Recipe This recipe leans toward the classic, cozy fall savory flavors (hints of nutmeg, sage, and thyme gleam throughout) while still packing impressive nutrition. Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Nothing satisfies my cravings more than a hot soup on a chilly fall day. ![]()
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