What to serve with acorn and butternut squash soup To defrost your soup take it out of the freezer and place it into the refrigerator the night before, heat it on the stovetop and you are good to go. If you wanted the soup to last for a while in the freezer place them into a food saver bag and vacuum seal them, this is my favorite food saver I use all of the time. Once they are solid, I pop them out of the plastic container and put them into a gallon-sized ziplock bag. It's so easy to freeze leftover soups! I like to wait for the squash soup to come to room temperature, place the mixture into a plastic container with a lid and freeze them until solid. You will then need to add your baking sheet to the oven and bake at 425 degrees F for 35-40 minutes, or until your squash is fork tender. Since we are roasting at a high temperature, you will need a high smoke point oil like avocado oil or coconut oil.
#Acorn squash nutrition soup recipe cracked
You will want to season liberally with freshly cracked black pepper and salt, then drizzle oil all over and mix everything. I tried to keep the vegetables simple and wanted the winter squash to shine in this soup, so I only added a large onion and sliced it into large pieces. Tips on roasting acorn and butternut squashįor roasting vegetables, especially winter squash, you will want uniformized sized pieces.
Not much, though, but just enough to balance the flavors a little more. It now has a little kick of heat to offset the sweetness from the acorn and butternut squash. There are a few things I did change with the recipe to make it even better. The best Alder Wood-Smoked Acorn Squash Soup (556.6 kcal, 26.7 carbs) Ingredients: 3 split pieces of alder wood 4 acorn squash, halved and seeded 8. And it didn't disappoint! A few years back, 2015, I posted this recipe, but it needed a face life on some of the photos, and I am so glad it did. I want all of them and every single day, especially a flavorful soup like with acorn and butternut squash soup! And then Thanksgiving comes, but that's a whole other topic we can sit here and chat forever about soon, okay?Īll of your winter squashes are in season right now, so I knew it would be the best time to make another batch of this acorn and butternut squash soup. I cannot get enough of soups, stews, and braises. One of my favorite eating seasons is Fall. Please adjust cooking times and temps to work with your brand and model of slow cooker.Acorn and Butternut Squash Soup only requires a few ingredients to make and is incredible! The perfect easy, healthy soup to make in the Fall! Cooking times are suggested guidelines based on our testing. There is no standard among manufacturers. added byĬrock pot notes Crock pots/slow cookers all heat differently. Place soup in tureen or individual bowls and garnish with fresh thyme springs. When ready to serve, stir in half-and-half. If you are using a large saucepan instead of a crockpot, just heat the soup for a few minutes at this point. (You can place crockpot of soup in fridge overnight and bring it out in morning to begin simmering while you are at work.) Add flour mixture to pureed squash and carrots, along with remaining 2-1/2 cups chicken broth, sherry, salt, pepper, paprika, allspice and nutmeg. Melt margarine in another saucepan over low heat, add flour and stir till smooth. Repeat procedure with the remaining carrot mixture, squash pulp, 1/2 cup chicken broth and water, then add to crockpot or saucepan. Warm and comforting, this velvety soup is as healthy as it is comforting, making it a perfect choice for dinner any night of the week. Place puree in crockpot or large saucepan. 123 Yummly Jump to Recipe Roasted acorn squash soup is the perfect soup for fall and the holidays. Combine 1/2 of carrot mixture, 1/2 squash pulp, 1/2 cup chicken broth, and 1/2 the water in an electric blender, cover and process until smooth. Scoop out the pulp and reserve discard the shells.Ĭook carrot and onion in boiling water 12 to 15 minutes, drain. Place cooked squash halves on paper towels on baking board and allow to cool. While the squash and sweet potato are heating in the microwave, heat olive oil over medium heat in a stockpot. Set cubed acorn squash and sweet potato aside.
#Acorn squash nutrition soup recipe skin
Bake in shallow pan in 350 degrees F oven for 55 minutes. Use a peeler to remove skin and chop into 1-inch cubes. Acorn Squash Soup - 1 bowl (2 cups) Calories 313 Total Fat 15g grams Saturated Fat 8g grams Trans Fat 0.1g grams Polyunsaturated Fat 1.1g.
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