Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Melt butter in a saucepan and sauté the onion. Add squash pulp to onion. Add broth, nutmeg and cayenne. Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes. Puree with a hand blender (or in batches in a regular blender). Serve hot.
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.
Time 1h40m Yield 6 Number Of Ingredients 11 Steps:
Heat oven to 350°. Cut squash in half; remove seeds and fibers. Place squash, cut sides up, in rectangular pan, 13 x 9 x 2 inches. Pour water into pan until 1/4 inch deep. Bake uncovered about 40 minutes or until tender. Cool; remove pulp from rind and set aside. Melt butter in heavy 3-quart saucepan over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in apples, thyme and basil. Cook 2 minutes, stirring constantly. Stir in broth. Heat to boiling; reduce heat to low. Simmer uncovered 30 minutes. Remove 1 cup apples with slotted spoon; set aside. Place one-third of the remaining apple mixture and squash in blender or food processor. Cover and blend on medium speed about 1 minute or until smooth; pour into bowl. Continue to blend in small batches until all the soup is pureed. Return blended mixture and 1 cup reserved apples to saucepan. Stir in half-and- half, nutmeg, salt and pepper; heat until hot.
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.
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.
Time 30m Yield 6 servings. Number Of Ingredients 13 Steps:
In a large saucepan, saute onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through., In a blender, process the soup in batches until smooth. Pour into bowls; sprinkle with bacon.
Time 1h10m Yield 6 servings. Number Of Ingredients 9 Steps:
Place squash, cut side down, in a greased shallow baking pan. Bake at 350° for 35-40 minutes or until the squash is almost tender. , In a large saucepan, saute onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Carefully scoop out squash; add pulp to saucepan. Gradually add broth. Cook over medium heat for 15-20 minutes or until squash is very tender. Cool slightly., In a food processor, process the squash mixture until smooth; return to saucepan. Stir in the cream, nutmeg, salt and pepper. Cook over low heat until heated through (do not boil). Garnish with bacon if desired.
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.
More about “acorn squash soup recipes”
Time 33m Yield 6 serving(s) Number Of Ingredients 15 Steps:
In a large saucepan, saute the onion with garlic (if using) and celery in butter. Stir in flour, bouillon powder, dill, curry and cayenne until blended. Gradually add broth and cream, bring to a light boil; cook and stir for 2 minutes. Add the squash, then season with salt and lots black pepper; cook, stirring until heated through. In a blender carefully process the soup in batches until smooth. Pour into bowls; garnish with bacon and croutons. Delicious!
