Serve with a fresh crack of black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of remaining Parmesan. 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. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. Add in the cayenne, white pepper and the herbs. Stir to combine, then puree with a stick blender. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Deglaze with 1/2 cup of the chicken stock and stir to remove any fond. Carefully cut top of squash to remove the stem and then slice squash in half. 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. Reserve the roasted shallots and garlic with the squash. Remove from oven and when cool enough to handle, remove the squash from the skin. Slice the squash in half lengthwise and scoop out the seeds. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each. Line a baking sheet with aluminum foil and arrange the squash, cut side up. Cut a flat spot on each end so the squash will sit flat. Cut the squash in half on the equator and remove the seeds with a spoon. When you’re serving it hot, a great serving suggestion is to sprinkle some fresh pepper on top and pumpkin seeds to add an extra crunch.Preheat the oven to 350 degrees F. It is hearty and very satisfying which is so handy when you’re on the go. This soup has good substance to it…it isn’t a thin watery soup that leaves your tummy rumbling. After making it, I took it for lunch to work the next day and did not have time to warm it up, so I just drank it cold. I’m generally not a cold soup person, but this soup has changed my mind. I’ve discovered that acorn squash soup is both great when served hot or cold. I’ve done it both ways and it comes out tasting great either way! We will only be using 1 tbsp of olive oil and, to be honest, you can omit it without any damage to the end result. This Roasted Acorn Squash Soup recipe is also quite healthy. I’ll be posting a recipe for vegan stock soon on the blog too. You will need vegan stock for this recipe – most grocery stores have it. The cooking process is quite easy, most of the time is really spent on waiting for the squash to roast in the oven and then simmering it. One of my favorite ways to make is in this Roasted Acorn Squash Soup.Īcorn squash has nice texture to it and, once cooked, it’s natural creamy texture makes it ideal for a soup. It’s a versatile vegetable and you can make it as a side dish or as a main dish stuffed with quinoa, for example. These were my exact thoughts when I was passing them by at the farmers market this past the weekend.Īcorn squash is delicately sweet with nutty flavor. You wouldn’t even know how naturally sweet and soft it is once it’s cooked! #cookingmagic It’s green on the outside and firm to touch. Hearty and sun-colored Roasted Acorn Squash Soup is sure to please your soup cravings! It is delicately sweet and naturally creamy making it a perfect soup to serve hot or cold!Īcorn squash is such a tease. My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans.
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