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:

Quickview
297k Calories
5g Protein
23g Total Fat
19g Carbs
4% Health Score
Limit These
Calories
297k
15%

Fat
23g
37%

  Saturated Fat
12g
79%

Carbohydrates
19g
6%

  Sugar
1g
2%

Cholesterol
59mg
20%

Sodium
812mg
35%

Get Enough Of These
Protein
5g
11%

Copper
0.77mg
39%

Vitamin A
1159IU
23%

Vitamin C
16mg
20%

Manganese
0.39mg
20%

Potassium
634mg
18%

Vitamin B6
0.3mg
15%

Vitamin B1
0.2mg
14%

Phosphorus
129mg
13%

Magnesium
51mg
13%

Calcium
119mg
12%

Vitamin B3
2mg
11%

Fiber
2g
11%

Iron
1mg
9%

Vitamin E
1mg
8%

Folate
28µg
7%

Vitamin B5
0.67mg
7%

Vitamin B2
0.09mg
5%

Vitamin K
5µg
5%

Zinc
0.52mg
3%

Vitamin B12
0.2µg
3%

Selenium
2µg
3%

Vitamin D
0.35µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Guy Fieri's Acorn Squash Soup | Guy's Big Bite | Food Network

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

Popular Recipes
Time for a Drink: the Appetizer No. 4

Serious Eats

Slow Cooker Pulled Buffalo Chicken Sandwiches

Kiss My Whisk

Slow Cooker Chicken Adobo

The Lemon Bowl

Sticky seeded salmon with satsuma salad

BBC Good Food

Grilled Harissa Shrimp & Green Beans

Musings of a House Wife