ACORN BUTTERNUT SQUASH SOUP RECIPES

Steps:

• Preheat oven to 425 degrees.
• Cut the squash in half & deseed.
• Drizzle a baking sheet with olive oil, generously sprinkle salt & pepper on the flesh of the squash then place them flesh side down onto the baking sheets. (I had to do this on two large baking sheets)
• Roast squash for 30 minutes at 425 degrees. Once the squash is tender set aside and let cool for 10-15 minutes.
• Saute onion in a dutch oven in olive oil on medium-high heat.
• Add chicken broth, then scoop squash out of the skins and add to the dutch oven.
• Salt and pepper the soup and let it heat through. About 15 minutes)
• Puree soup in batches using a high powered blender. Make sure your blender can handle the heat! Alternatively, you could use an immersion blender.
• Add the pureed soup back to the dutch oven, add heavy cream and heat the soup through.
• Serve and enjoy!

Steps:

• In large pot, over medium-high heat, cook onion in olive oil until soft, about 3 minutes, stirring several times. Add squash, apples, thyme and red pepper. Cook, stirring frequently, until squash begins to turn golden around edges, about 5 minutes. Add broth and bring to boil. Reduce heat to low, cover and simmer for 1 hour, stirring several times. Turn off heat, uncover and allow soup to cool about 15 minutes. Transfer about 1/3 of soup to blender and process until pureed. Repeat with remaining soup in two more batches. Return pureed mixture to pot and stir in half and half. Return to simmer. Season to taste with salt and pepper. Serve hot, garnished with whipped cream and a few green onion slices.;