Acorn Squash Soup
If you have about 2 hours and 40 minutes to spend in the kitchen, Acorn Squash Soup might be a super gluten free recipe to try. One serving contains 298 calories, 5g of protein, and 24g of fat. For $1.11 per serving, you get a soup that serves 10. It is brought to you by Foodnetwork. 13 people found this recipe to be scrumptious and satisfying. If you have sage, cayenne, parmesan, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Winter. Overall, this recipe earns a not so outstanding spoonacular score of 30%. Acorn Squash Soup, Blender Acorn Squash Soup, and Curried Acorn Squash Soup are very similar to this recipe.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 140 minutes
Ingredients:
3 whole acorn squash, approximately 8 cups when cooked
1/4 teaspoon cayenne
6 garlic cloves, peeled
1 cup heavy cream
4 cups chicken stock, low-sodium
3 tablespoons olive oil, plus 1/3 cup extra-virgin olive oil
1/3 cup grated Parmesan
1 tablespoon pepper, freshly cracked, plus more for seasoning
1 teaspoon sage, dry
1 tablespoon salt
6 shallots, 1 cup diced, 3 left whole and peeled
1 teaspoon savory
1 stick unsalted butter, in all
1/4 teaspoon white pepper
1 tablespoon Worcestershire sauce
Equipment:
oven
aluminum foil
baking sheet
dutch oven
blender
bowl
ladle
Cooking instruction summary:
Watch how to make this recipe. 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.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. Cut the squash in half on the equator and remove the seeds with a spoon.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
Nutrition Information:
covered percent of daily need
Related Videos:
Guy Fieri's Acorn Squash Soup | Guy's Big Bite | Food Network
