Recipe by FutureChefShay
"Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup."
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acorn squash, halved and seeded
water, as needed
sweet onion, chopped
carrot, peeled and chopped
3 1/2 cups
low-sodium chicken stock
salt and ground black pepper to taste
This was a tasty recipe--but I'll warn you right now, I revised it for a slow cooker only because I don't do ovens when the temps are still in the triple digits (like they are in Phoenix right now).
I made 1/2 the batch. I washed the whole acorn squash then set it in a 5 qt. slow cooker and turned to low for 8 hours. I let the squash cool to handle then peeled and seeded it. I followed the rest of the recipe except I used 1 cup of 2% milk instead of half'n'half and pumpkin pie spice instead of cinnamon/nutmeg mixture.
We did not like this at all. Maybe I did something wrong....it tastes like hairspray.
I made this for 17 people on Thanksgiving, and it was a hit! I used 2 acorn squash and 2 butternut squash and increased the other ingredients accordingly. The only change I made was 2% milk instead of half'n'half. Delicious! The leftovers were a popular choice for lunch and dinner the next day. It was just as good left-over as it was fresh, and it was good served cold as well as hot.
Roasted the onion, carrots and garlic along with the squash. Combined all in a pan with the rest of ingredients and used my immersion blender from other reviews. Only roast garlic for about half an hour, then take out of oven and set aside til ready to use.
added a little cream cheese and little hot pepper like we do with our butternut squash soup. Very good with club crackers.
I thought this was great! I used almond milk instead of half & half and vegetable broth instead of chicken to make it vegan.
This is so yummy and so good for you, too! I added 1 large, chopped Granny Smith apple to the veggies I sautéed and because I am allergic to milk, I substituted coconut milk for the half and half. It was amazing and is the perfect fall soup! Great after visiting the pumpkin farm and corn maze on a chilly October afternoon. Thanks so much for sharing!
Perfect as is. Thanks for sharing the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Acorn Squash Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 155
** Calories from Fat: 67
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