Gingered Acorn Squash Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ACORN SQUASH SOUP



Acorn Squash Soup image

I don't usually like squash. Someone gave me some home-grown acorn squash and I found this recipe to use them up. I like this! Use lots of nutmeg and any kind of squash (acorn, butternut, hubbard) you'd like. This freezes well. Add more broth for a thinner consistancy. Try adding some cooked wild rice. YUM!

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 acorn squash, cooked
2 tablespoons butter
1 small onion, diced
1/4 teaspoon salt
14 ounces vegetable broth or 14 ounces chicken broth
1/4 teaspoon nutmeg
1/8 teaspoon cayenne

Steps:

  • Melt butter in a saucepan and sauté the onion. Add squash pulp to onion. Add broth, nutmeg and cayenne.
  • Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes.
  • Puree with a hand blender (or in batches in a regular blender). Serve hot.

ROASTED ACORN SQUASH SOUP



Roasted Acorn Squash Soup image

Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup.

Provided by FutureChefShay

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 11

2 acorn squash, halved and seeded
water, as needed
3 tablespoons unsalted butter
1 large sweet onion, chopped
1 large carrot, peeled and chopped
1 clove garlic, minced
3 ½ cups low-sodium chicken stock
¼ cup half-and-half
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
  • Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
  • Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
  • Bring the mixture to a simmer and cook for 20 minutes.
  • Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
  • Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 21 g, Cholesterol 21.3 mg, Fat 7.5 g, Fiber 5.8 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 125.3 mg, Sugar 2.2 g

PURéED WINTER SQUASH SOUP WITH GINGER



Puréed Winter Squash Soup With Ginger image

One of the most comforting dishes you can make with winter squash is a puréed soup. I use rice to thicken this one, but you could also use a potato, or not add additional starch at all, as the squash itself has a lot of body. To enhance the flavor, this one calls for ginger, with a little lime juice and a swirl of yogurt added before serving.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, side dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon canola or rice bran oil
1 medium onion, chopped
1 carrot, diced
2 pounds peeled winter squash, like butternut or kabocha
2 garlic cloves, minced
1 tablespoon minced ginger
6 1/2 cups water, chicken stock or vegetable stock
1/3 cup rice
Salt and freshly ground pepper
1/2 teaspoon ginger juice (made by grating a teaspoon of fresh ginger, wrapping in cheesecloth and squeezing the cheesecloth)
Pinch of freshly grated nutmeg
1/2 lime
4 to 6 tablespoons plain yogurt

Steps:

  • Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
  • Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
  • Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
  • Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1094 milligrams, Sugar 5 grams

GINGER SQUASH SOUP



Ginger Squash Soup image

Everyone likes the beautiful golden color and creamy consistency of this soup. A touch of ginger really sparks the mild flavor of butternut squash.-Laurel Leslie, Sonora, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 7

3 cups chicken broth
2 packages (10 ounces each) frozen cooked winter squash, thawed
1 cup unsweetened applesauce
3 tablespoons sugar
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup heavy whipping cream, whipped

Steps:

  • In a large saucepan, simmer broth and squash. Add the applesauce, sugar, ginger and salt. Bring to a boil. Reduce heat to low; stir in cream. Cook for 30 minutes or until soup reaches desired consistency, stirring occasionally.

Nutrition Facts : Calories 163 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 260mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

GINGERED BUTTERNUT SQUASH SOUP



Gingered Butternut Squash Soup image

Roasting the squash really adds a wonderful flavor to this delightful pureed soup. If you want a true vegetarian dish, simply substitute vegetable stock for the chicken broth. -Kim Pettipas Oromocto, New Brunswick

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 9 servings (about 3 quarts).

Number Of Ingredients 12

4 pounds butternut squash, peeled and cubed (about 8 cups)
6 teaspoons olive oil, divided
1 large onion, chopped
2 tablespoons butter
1 tablespoon minced fresh gingerroot
2-1/2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 large potatoes, peeled and cubed
6 cups chicken broth
1-1/2 cups milk
Sour cream, optional

Steps:

  • Place squash in a greased 15x10x1-in. baking pan. Drizzle with 4-1/2 teaspoons oil; toss to coat. Bake, uncovered, at 450° for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer or until tender. Set aside. , In a soup kettle, saute onion in butter and remaining oil for 5 minutes or until tender. Stir in the ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly. , Stir in reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired.

Nutrition Facts :

CURRIED ACORN SQUASH SOUP



Curried Acorn Squash Soup image

A fall-tastic soup featuring acorn squash, apple, ginger, and curry.

Provided by HUZZAH

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 12

1 acorn squash
1 tablespoon extra-virgin olive oil
1 small white onion, chopped
½ tablespoon freshly minced garlic
½ tablespoon freshly minced ginger
1 large Golden Delicious apple - peeled, cored, and chopped
1 (14.5 ounce) can fat-free chicken broth, divided
½ tablespoon curry powder
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
1 pinch cayenne pepper
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cut acorn squash in half and remove seeds and pulp. Place cut-side down in a baking dish; add about 1 inch of water.
  • Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes.
  • While squash roasts, heat oil in a medium saucepan over medium-high heat. Saute onion until almost translucent, about 5 minutes. Mix in garlic and ginger. Add apple and cook, stirring regularly to keep from sticking, until it starts to get mushy, 7 to 10 minutes. Pour in 1/4 of the chicken broth. Add curry powder, cinnamon, cardamom, cayenne, salt, and pepper.
  • Remove squash from the oven and let cool enough to handle, about 5 minutes. Remove skin carefully, chop flesh roughly with a knife, and mash some of the flesh.
  • Add squash to the pot with remaining chicken broth. Simmer soup over medium-low heat, stirring occasionally, for 5 to 10 minutes. Taste and adjust seasoning as needed. Pour into large bowls and serve.

Nutrition Facts : Calories 130.8 calories, Carbohydrate 23.1 g, Fat 3.8 g, Fiber 4 g, Protein 4 g, SaturatedFat 0.5 g, Sodium 209.3 mg, Sugar 9 g

GINGERED ACORN SQUASH SOUP



Gingered Acorn Squash Soup image

Gingered Acorn Squash Soup is very easy to make, and the rich color, creamy texture, and hint of ginger contribute to its gourmet appeal. This came from the Ventura County Star newspaper in California. Miso can be found in health food stores.

Provided by Sharon123

Categories     Vegetable

Time 1h56m

Yield 8 serving(s)

Number Of Ingredients 15

2 large acorn squash (3 lbs. each)
2 teaspoons olive oil
1/4 teaspoon crushed red pepper flakes
7 cloves garlic, minced
1 medium yellow onion, chopped
2 tablespoons grated fresh gingerroot
2 medium russet potatoes, peeled and diced (2 cups)
3 1/2 cups vegetarian chicken broth or 3 1/2 cups vegetable broth, boiling
1/2 cup enriched soymilk or 1/2 cup milk
2/3 cup mellow white miso
1/2 cup dry sherry
1 teaspoon garlic granules
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 dash nutmeg

Steps:

  • Cut the acorn squash in half, crosswise.
  • Scoop out seeds and discard.
  • Place cut side down in 9 x13 baking pans (you will need two) and add about one inch of water.
  • Bake for an hour.
  • Remove from pans and set aside to cool.
  • If the squash are rather small, it might take as many as five squash to make the required six pounds.
  • Simply quarter some of the smaller squash to fit the baking pans.
  • Warm the oil and crushed pepper in a five-quart saucepan, over medium-high heat for one minute.
  • Add the garlic, onion, and ginger.
  • Cook for three minutes, add potatoes and cook mixture, stirring frequently for five minutes or until the potatoes soften.
  • Add boiling broth and reduce heat to medium low.
  • Scoop cooked squash (about eight cups) into a large bowl and mash lightly before adding to the pot.
  • Simmer for 15 minutes, stirring occasionally.
  • Remove soup to food processor in batches, adding some soymilk to each batch.
  • Return the purée to the soup pot.
  • Place miso in a small bowl, add the sherry, and blend with a fork or small whisk.
  • Add to the soup with the garlic, ginger, and nutmeg.
  • Simmer gently for 10 minutes.
  • Do not boil.
  • (Soup may be thinned with additional broth.) Sprinkle with a light dusting of nutmeg.
  • Enjoy!
  • Yield: 8 servings.

SQUASH, GINGER AND APPLE SOUP



Squash, Ginger and Apple Soup image

This easy soup is delicious. It is wonderful proof of the theory that ingredients that come into season together are naturally complementary. Autumn, then, is the time to simmer up a pot of this golden potage. The ginger adds a lively kick to an otherwise sweet and mellow dish. You will not be dissappointed!! Serves 8 as a first course, or 4 as a main course. Prep time is the time it takes to bake the squash...

Provided by MarieRynr

Categories     Apple

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 10

2 small butternut squash (2 1/2 lb in total)
3 tablespoons unsalted butter
3 small granny smith apples, cored,peeled and chopped
1 1/2 cups finely chopped yellow onions
3 tablespoons minced peeled fresh ginger
2 cloves garlic, peeled and chopped
6 cups vegetable stock
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup whipping cream (optional)

Steps:

  • Position a rack in the middle of the oven and preheat to 450*F.
  • Line a jelly roll pan with tinfoil.
  • Halve the squash lenghtwise and with a sharp metal spoon scrape out and discard all the seeds and fibres.
  • Lay the squash halves, cut side down, on the pan and bake them until they are very tender when pierced with a fork-- about 40 minutes.
  • Remove the pan from the oven and when the squash is cool enough to handle, scoop out the flesh, including any well browned edges.
  • Chop and reserve the flesh.
  • In a large pot over medium heat, melt the butter.
  • Add the apple, onion,ginger and garlic and cook, uncovered, stirring once or twice until lightly browned.
  • (15 to 20 minutes) Add the stock, reserved squash, salt and pepper and bring to a simmer.
  • Partially cover the pan and cook the soup, stirring occasionally until the apples are very tender, about 30 to 35 minutes.
  • Remove from heat and cool slightly.
  • Puree the soup in batches in a food processor or blender, or force it through a food mill.
  • This soup can be prepared up to 3 days in advance, and will taste the better for it.
  • Cool, cover and refridgerate.
  • To serve, return soup to the pan.
  • Add the cream if you are using it, and heat, stirring often, until steaming, about 5 minutes.
  • Adjust the seasoning and ladle into bowls.
  • NOTE: A spoonful of sweetly caramelized apples and a dollop of ginger cream will transform this simple country soup into a dazzling starter.
  • Or, sprinkle it with crumbled Gorgonzola (about 1 cup), diced raw red apple (about 3/4 cup) and chopped pistachios or toasted pumpking seeds (about 1/2 cup) For Carmelized apples: melt 3 TBS unsalted butter.
  • Add 2 medium-large cored, peeled and diced Granny Smith apples and cook stirring often until lightly browned.
  • Add 1 TBS packed golden brown sugar, a pinch of salt and a generous grinding of black pepper and cook, stirring another 5 minutes until the apples are well browned and glazed.
  • Use hot.
  • For Ginger Cream: In a small bowl, whisk 1/3 cup chilled whipping cream into soft peaks.
  • Stir in 1 TBs fresh ginger juice, made by finely shredding the ginger on a grater and pressing it through a seive set over a small bowl.

GINGERED ACORN SQUASH



Gingered Acorn Squash image

Acorn squash is flavored with a mixture of orange juice, ginger and nutmeg, and then baked until tender. An elegant dish that is almost too easy to make.

Provided by JGWINANS

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 5m

Yield 4

Number Of Ingredients 4

2 medium acorn squash, halved and seeded
4 tablespoons fresh orange juice
½ teaspoon ground ginger
¼ teaspoon ground nutmeg

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Arrange squash halves cut side up in a shallow baking dish. Place one tablespoon of orange juice into each cavity. Sprinkle each one with ginger and nutmeg. Cover the dish with aluminum foil.
  • Bake for 60 to 90 minutes in the preheated oven, or until the squash is tender. Baking time will depend on the size of the squash. Remove from the oven, discard aluminum foil, and let the squash rest for 5 minutes before serving to let the juices settle.

Nutrition Facts : Calories 94.9 calories, Carbohydrate 24.3 g, Fat 0.3 g, Fiber 3.3 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 6.7 mg, Sugar 6.1 g

ACORN SQUASH SOUP WITH GINGER, LIME, AND CREAM



ACORN SQUASH SOUP WITH GINGER, LIME, AND CREAM image

Categories     Soup/Stew     Squash

Yield 45

Number Of Ingredients 11

3 pounds acorn squash, halved and seeded (see Note)
1/2 medium onion, finely chopped
1 piece (1 inch) fresh ginger, cut in half lengthwise
1/2 teaspoon ground coriander
1/8 teaspoon ground allspice
1 teaspoon salt
2 tablespoons butter or olive oil
3 cups water
1 1/2 tablespoons fresh lime juice
2 tablespoons heavy (or whipping) cream
2 tablespoons cilantro leaves

Steps:

  • 1. Place the squash halves cut sides up on a large plate or dish. Cover and microwave on HIGH for 6 minutes, or until very soft. Set aside until cool enough to handle. 2. Place the onion, ginger, coriander, allspice, salt, butter, and water in a large bowl. Cover and microwave on HIGH for 10 minutes. Remove the ginger pieces. 3. Scoop the pulp out of the squash halves and add to the spice mixture. Puree the mixture in a food processor or food mill, then return it to the bowl. Cover and microwave on HIGH for 6 minutes, or until heated through. Stir in the lime juice and cream, sprinkle the cilantro over the top, and serve hot. Note: You can use any other hard squash or pumpkin or a combination instead of acorn squash. Cooking times vary slightly.

More about "gingered acorn squash soup recipes"

GINGER SQUASH SOUP RECIPE FROM COOKINGNOOK.COM
ginger-squash-soup-recipe-from-cookingnookcom image
2016-03-17 Add the squash, broth and ginger. Cook over medium heat for 12 to 15 minutes or until the squash is very tender. Place the squash, broth, ginger and salt into a blender jar. Cover the jar with the lid and blend at medium high speed until the soup has reached perfect consistency. Add more broth if you want a thinner soup.
From cookingnook.com
Cuisine American
Total Time 30 mins
Category Soup
Calories 109 per serving
  • In a 3 quart saucepan, cook the onions in butter for 5 minutes or until they are tender. Add the squash, broth and ginger. Cook over medium heat for 12 to 15 minutes or until the squash is very tender.
  • Place the squash, broth, ginger and salt into a blender jar. Cover the jar with the lid and blend at medium high speed until the soup has reached perfect consistency. Add more broth if you want a thinner soup. Also, if you prefer, you can easily blend the soup using a hand blender.
  • Return the mixture to the saucepan. Stir in the cream and gently heat the soup. Do not let it boil once the cream has been added.


TIA MOWRY’S GINGER ACORN SQUASH SOUP | THE KIND LIFE
tia-mowrys-ginger-acorn-squash-soup-the-kind-life image
2013-03-04 2013-03-04 The recipes in it are sooo amazing, and I always make sure to bring it with me when I go grocery shopping. I was BEYOND thrilled and honored when Alicia asked if I wanted to share one of my own recipes on the site, and (after a long deliberation) I finally decided on a recipe for my ginger acorn squash soup…
From thekindlife.com
Estimated Reading Time 2 mins


ACORN SQUASH, APPLE & GINGER SOUP - TROIS FOIS PAR JOUR
acorn-squash-apple-ginger-soup-trois-fois-par-jour image
2018-08-20 Place the squash face down on the baking sheet. Bake for 30 minutes or until a knife cuts through easily. Let cool, remove flesh, and place in a bowl. Set aside. In a pan, melt the butter and cook the onion for 5–10 minutes or until soft. Season. Add the apples, garlic, curry powder, ginger…
From troisfoisparjour.com
Servings 6-8
Category Potages, Winter Recipes, Batching


10 BEST ACORN SQUASH BUTTERNUT SQUASH SOUP RECIPES | YUMMLY
10-best-acorn-squash-butternut-squash-soup-recipes-yummly image
2021-10-14 Roasted Red Pepper and Butternut Squash Soup (Adapted from Ellie Krieger's Curried Butternut Squash Soup) Zag Left. chili powder, curry powder, lowfat vanilla yogurt, ginger, low sodium chicken broth and 8 more.
From yummly.com


ACORN SQUASH SOUP WITH TURMERIC RECIPE BY ZAREEN SYED
2020-09-25 Roast in a baking pan for about 30-40 minutes at 400ºF. You want the flesh to be soft. In a dutch oven, heat the olive oil over medium-high heat. Add carrots and onions and saute 4 minutes. Add squash flesh, apple, ginger…
From thedailymeal.com
4.5/5 (2)
Total Time 1 hr 4 mins
Category Soups/Stews
Calories 202 per serving


GINGER ACORN SQUASH SOUP WITH THAI MINI MEATBALLS - PALEOMG
2015-03-05 Cut acorn squash in half, place cut side down on a parchment paper lined baking sheet, and bake for 35-40 minutes, until squash is soft to touch. When the squash has 15 minutes left to …
From paleomg.com
5/5 (4)
Estimated Reading Time 4 mins
Servings 4
  • Cut acorn squash in half, place cut side down on a parchment paper lined baking sheet, and bake for 35-40 minutes, until squash is soft to touch.
  • When the squash has 15 minutes left to cook, mix all ingredients for meatballs (except coconut oil) in a large bowl until well combined. Using a tablespoon scoop, scoop and shape 20-25 meatballs. Place a medium sauté pan over medium heat, add meatballs making sure not to crowd the pan, and cook meatballs on all sides for 2-3 minutes. This should cook the meatballs through completely.
  • Once squash is done cooking, scoop out the cooked acorn squash from the skin and add to a food processor or high speed blender (I used my blendtec). Add the rest of the ingredients for the soup and puree until smooth.


GINGER-CHILE ROASTED ACORN SQUASH RECIPE | COOKING LIGHT
2017-09-26 Cut squash halves into 1-inch-thick slices. Combine 3 tablespoons oil, ginger, chile, and salt; rub over slices. Arrange in a single layer on preheated pan. Bake at 425°F for 25 minutes; turn over after 15 minutes. Step 3. Combine remaining 1 teaspoon oil and honey; drizzle over squash…
From cookinglight.com
Servings 6
Calories 136 per serving
Total Time 35 mins


GINGER ACORN SQUASH SOUP WITH SPICY CHICKPEAS
2014-11-05 When squash is cool enough to handle, scoop out flesh into a blender, discarding peels. To blender, add roasted onions, carrots, fresh ginger, curry powder, lime juice, 1 tsp salt and 3⁄4 tsp pepper. Add about 3 to 4 cups broth and carefully blend mixture on medium speed to a smooth purée. Empty into a large pot. Add remaining broth to pot and stir. Bring to a boil and remove from heat ...
From cleaneatingmag.com
Cuisine Vegetarian
Total Time 55 mins
Servings 6
Calories 141 per serving


AN ACORN SQUASH SOUP RECIPE WITH MAPLE AND MISO FOR COOL ...
2021-10-28 2021-10-28 In a medium pot, mix the coconut milk or vegetable inventory, miso and maple syrup. Utilizing a soup spoon, scoop the squash out of its pores and skin and add it to the pot. Utilizing an immersion blender, puree till clean. Style, and season with …
From dailyhealthiest.com


GINGER PENNIES RECIPE - 10 BEST CROCK POT BOURBON CHICKEN ...
2021-10-27 2021-10-27 Creamy Acorn Squash Soup | Recipe | Acorn squash soup, Talking about measuring spoons my mum recently gave me the ones i . Bolstered by smoked sweet paprika from herbies spices. On a large piece of waxed paper, sift together the flour, baking soda, salt, cinnamon, cloves and ginger.
From middlehairstyle.blogspot.com


ACORN SQUASH SOUP {OVEN ROASTED} - FEELGOODFOODIE
2021-10-11 This Acorn Squash Soup recipe post is sponsored by Stonyfield, ... Spices: Curry powder, ground turmeric and ground ginger. Vegetable broth: To keep this soup meat-free use vegetable broth, though chicken broth will also work well. Yogurt: Instead of using cream or milk in the blended squash soup, try yogurt! I use Organic Plain Whole Milk Stonyfield Yogurt. It has billions of probiotics, but ...
From feelgoodfoodie.net


GINGER-APPLE-SQUASH SOUP - NEWSBREAK
Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender. Turn squash cut side up. Fill centers of squash with brown sugar and butter. Sprinkle with a little salt and pepper. Cover and microwave on high for 2-3 minutes or until heated through.
From newsbreak.com


8 ACORN SQUASH SOUP RECIPES YOU'LL WANT TO SERVE ALL FALL ...
2021-10-24 2021-10-24 Acorn Squash Soup with Roasted Bell Peppers. Credit: pmackercher. View Recipe. this link opens in a new tab. Make this flavorful soup with fewer than 10 ingredients you may already have on hand: acorn squash, bell peppers, butter, onions, cream cheese, apple cider, cinnamon, and black pepper. 5 of 9.
From allrecipes.com


GINGER AUTUMN SQUASH & PEAR SOUP - KEMPS
Heat oil in a Dutch oven or large saucepan over medium-high heat. Sauté onion for 5 minutes. Add garlic and ginger, sauté for 3 minutes or until fragrant. Add squash and pears to pan; stir in broth, sage, salt, and pepper. Bring to a boil; reduced heat to low. Partially cover; simmer about 30 minutes or until squash …
From kemps.com


ACORN SQUASH SOUP RECIPE - DR. AXE - HEALTHCARE NEWS HUBB
2021-10-28 2021-10-28 Let the squash cool before handling, then scoop out the squash “flesh” from the halves and add to a high-powered blender. Next, toss in the carrots, onion, garlic, apple, butter, ginger, cinnamon and nutmeg as well. This combination of flavors is going to make for a well-seasoned soup while still allowing the squash taste to shine through ...
From healthcarenewshubb.com


ACORN SQUASH SOUP RECIPE - AMAZINGHEALTHADVANCES.NET
2021-10-26 2021-10-26 Acorn Squash Soup Recipe. 10/26/2021 / Dr. Josh Axe, DC, DNM, CN – There’s nothing cozier than a bowl of hot soup on a cold winter’s day — especially when it’s homemade. If you’ve been deterred by making homemade soups, my Acorn Squash Soup will really change your mind. It’s so much tastier than anything you can get in a can. It’s simple to make, can feed up to eight …
From amazinghealthadvances.net


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #soups-stews     #vegetables     #asian     #chinese     #mexican     #dinner-party     #vegetarian     #dietary     #squash     #4-hours-or-less

Related Search