Roasted Acorn Squash Soup With Rosemary And Garlic Recipes

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ROASTED ACORN SQUASHES WITH ROSEMARY



Roasted Acorn Squashes with Rosemary image

A delicious side for your Thanksgiving turkey, especially our Roasted Dry-Brined Turkey with Stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil
2 tablespoons light-brown sugar
1 tablespoon coarsely chopped fresh rosemary
4 small acorn squashes (1 pound each), cut into 2-inch-thick wedges and seeded
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 425 degrees. Mix oil, sugar, and rosemary in a small bowl. Arrange squash wedges in a single layer, cut side up, on a rimmed baking sheet. Rub rosemary-sugar mixture onto squash wedges, and season with salt and pepper. Roast, rotating sheet halfway through, until edges are golden brown and wedges are tender when pierced with the tip of a knife, 35 to 40 minutes. Serve warm.

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

ROASTED ACORN SQUASH SOUP WITH ROSEMARY AND GARLIC



Roasted Acorn Squash Soup With Rosemary and Garlic image

My mom and I had made stuffed Acorn Squash for Thanksgiving and there were a few left over in my fridge so I thought I'd try using them up. This turned out quite yummy and even my squash-suspicious husband enjoyed it!

Provided by Aioli_Queen

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons clarified butter (ghee) or 2 tablespoons olive oil
6 plump garlic cloves, smashed and roughly diced
1 1/2 cups diced onions (Vidalia is best)
3 tablespoons minced fresh rosemary
1 teaspoon dried thyme
1 teaspoon kosher salt
3 cups pre-roasted acorn squash
3 cups broth (chicken or vegetable)
1 cup milk
fresh ground pepper
cubed gruyere cheese (to garnish)

Steps:

  • If you don't have any pre-roasted Thanksgiving leftovers --
  • Halve and scoop out the innards of 2 medium to large Acorn Squash. Roast them, cut side down in a 400 degree oven for about 45min or until tender when pierced with a fork. Remove from oven and allow to cool. When cool scoop out flesh and set aside.
  • Heat the ghee or oil in a deep sauce pan on medium heat. When warm add the onions, 4 cloves of garlic, rosemary, thyme, and salt.
  • Cook gently until the onions are translucent and just beginning to caramelize(about 8-10 minutes).
  • At this stage add your scooped out squash and gently mash it with a wooden spoon until it is soft and broken up and entirely incorporated with the onion, garlic and herbs.
  • Cook this mixture over medium heat for about 5 minutes or until squash is bubbling. Add the other two cloves of garlic, the broth and the milk.
  • Gently mix all. If it is too thick add a little more milk and adjust seasonings.
  • Allow this to gently simmer for about 5-8 minutes.
  • Turn off the heat.
  • Puree approximately half of the soup in a blender until smooth and add back to the pot. Mix thouroughly.
  • Serve piping hot with little cubes of gruyere scattered over the top.

Nutrition Facts : Calories 180.8, Fat 8.8, SaturatedFat 5.4, Cholesterol 24.4, Sodium 1491.9, Carbohydrate 23.2, Fiber 2.8, Sugar 3.6, Protein 4.8

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