ACORN SQUASH SOUP RECIPES

Name: Acorn Squash Soup
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 2 h 40 min
Yield: 8 to 10 servings
Ingredients: 3 whole acorn squash, approximately 8 cups when cooked; 6 shallots, 1 cup diced, 3 left whole and peeled; 6 garlic cloves, peeled; 3 tablespoons olive oil, plus 1/3 cup extra-virgin olive oil; 1 tablespoon salt; 1 tablespoon pepper, freshly cracked, plus more for seasoning; 1 stick unsalted butter, in all; 4 cups chicken stock, low-sodium; 1/4 teaspoon cayenne; 1/4 teaspoon white pepper; 1 teaspoon sage, dry; 1 teaspoon savory; 1 cup heavy cream; 1 tablespoon Worcestershire sauce; 1/3 cup grated Parmesan

ACORN SQUASH SOUP RECIPE | GUY FIERI | FOOD NETWORK

Acorn Squash Soup Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories appetizer

Total Time 2 hours 40 minutes

Prep Time 20 minutes

Cook Time 1 hours 20 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

3 whole acorn squash, approximately 8 cups when cooked
6 shallots, 1 cup diced, 3 left whole and peeled
6 garlic cloves, peeled
3 tablespoons olive oil, plus 1/3 cup extra-virgin olive oil
1 tablespoon salt
1 tablespoon pepper, freshly cracked, plus more for seasoning
1 stick unsalted butter, in all
4 cups chicken stock, low-sodium
1/4 teaspoon cayenne
1/4 teaspoon white pepper
1 teaspoon sage, dry
1 teaspoon savory
1 cup heavy cream
1 tablespoon Worcestershire sauce
1/3 cup grated Parmesan

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.

ACORN SQUASH SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Acorn Squash Soup Recipe: How to Make It - Taste of Home image

The recipe for this thick and creamy acorn squash soup was given to me by a fellow squash lover. The attractive rich yellow soup is especially enjoyable during the cool nights of Indian summer. —Dorrene Butterfield, Lincoln, Nebraska.

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 small onion
1/4 cup chopped celery
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/2 teaspoon dill weed
1/4 teaspoon curry powder
Dash cayenne pepper
2 cups chicken broth
1 can (12 ounces) evaporated milk
3 cups mashed cooked acorn squash
Salt and pepper to taste
5 bacon strips, cooked and crumbled

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.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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