CURRIED ACORN SQUASH SOUP
Here is an easy acorn squash soup that highlights the sweet flavor of the squash. The curry powder gives it a unique taste. -Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place squash, cut side down, in a greased shallow baking pan. Bake at 350° for 35-40 minutes or until the squash is almost tender. , In a large saucepan, saute onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Carefully scoop out squash; add pulp to saucepan. Gradually add broth. Cook over medium heat for 15-20 minutes or until squash is very tender. Cool slightly., In a food processor, process the squash mixture until smooth; return to saucepan. Stir in the cream, nutmeg, salt and pepper. Cook over low heat until heated through (do not boil). Garnish with bacon if desired.
Nutrition Facts :
WINTER SQUASH SOUP WITH GRUYèRE CROUTONS
In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin's exceptional taste and texture.
Categories Soup/Stew Milk/Cream Blender Cheese Vegetable Thanksgiving Lunch Butternut Squash Winter Bon Appétit Fall Halloween Kid-Friendly Small Plates
Yield Serves 8
Number Of Ingredients 17
Steps:
- For soup:
- Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
- Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
- For croutons:
- Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.
GINGERY QUINOA-STUFFED ACORN SQUASH
This hearty dish combines quinoa with apples, veggies, and loads of ginger in an acorn squash bowl that is perfect fare for those blustery fall and winter evenings.
Provided by Jjama Llama
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h25m
Yield 2
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place the squash halves, cut-side up into a small baking dish, and bake until tender, about 45 minutes.
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. When done, stir in the butter until melted, then season to taste with salt and pepper.
- Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the onion, green pepper, and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the apple, and continue cooking until the vegetables are tender, about 10 minutes more. Add the garlic and ginger, cook 2 minutes more, then stir in the vinegar, sugar, cinnamon, nutmeg, and red pepper flakes; season to taste with salt and pepper.
- When the squash is tender, scoop out some of the flesh, leaving the halves 1/2 inch thick. Roughly chop the acorn squash, and combine with the quinoa and apple mixture. Spoon the mixture back into the squash shells, and sprinkle with the mozzarella cheese. Return to the oven, and bake until the cheese has melted and is bubbly, about 5 minutes.
Nutrition Facts : Calories 573.5 calories, Carbohydrate 88.9 g, Cholesterol 26.1 mg, Fat 18.5 g, Fiber 12.1 g, Protein 18.5 g, SaturatedFat 6.3 g, Sodium 248.8 mg, Sugar 22.5 g
CURRIED ACORN SQUASH SOUP
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
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
ACORN SQUASH VELOUTé WITH GINGER AND MUSTARD SEEDS
Provided by Raji Jallepalli
Categories Soup/Stew Ginger Onion Tomato Appetizer High Fiber Squash Fall Seed Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until light golden, about 8 minutes. Add squash and ginger; sauté 5 minutes. Add 4 1/2 cups broth. Simmer until squash is very tender, about 35 minutes.
- Working in batches, purée soup in blender. Return to same pot. Add tomato purée and cayenne. Season to taste with salt and pepper. Simmer 10 minutes to blend flavors; add more broth if soup is too thick. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium heat before serving.)
- Heat 1 teaspoon oil in small skillet over medium heat. Add cumin and mustard seeds and stir until fragrant, about 2 minutes. Ladle soup into bowls. Top with seed mixture and serve.
GINGER ORANGE SQUASH
Bursting with citrus flavor, this tender side dish complements special autumn dinners and weeknight suppers alike. Our home economists developed the five-ingredient recipe so you can spend less time in the kitchen and more time with family.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Line a 15x10x1-in. baking pan with foil and coat with cooking spray; set aside. In a large bowl, toss the squash, orange juice concentrate, ginger and pepper. Arrange in a single layer in prepared pan. , Bake at 375° for 50-55 minutes or until squash is tender, stirring twice. Stir in butter before serving.
Nutrition Facts : Calories 129 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 23mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
ACORN SQUASH
Sweet and buttery squash--this is quick and easy, and my family loves it.
Provided by TERRYLEE51
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h5m
Yield 2
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
- Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking.
- Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 35.8 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 51.2 mg, Sugar 17.9 g
More about "gingered acorn squash soup recipes"
ACORN SQUASH SOUP WITH GINGER AND MUSTARD SEEDS - BIGOVEN
From bigoven.com
Cuisine AmericanTotal Time 1 hrCategory Soups, Stews And ChiliCalories 347 per serving
ACORN SQUASH SOUP (HEALTHY AND EASY) - COOK WITH KUSHI
From cookwithkushi.com
Ratings 7Category SoupCuisine American, EuropeanTotal Time 30 mins
CHEESY STUFFED ACORN SQUASH RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
RECIPE: BUTTERNUT SQUASH, CARROT AND GINGER SOUP
From health.clevelandclinic.org
PERFECT ROASTED ACORN SQUASH RECIPE - COOKIE AND KATE
From cookieandkate.com
BUTTERNUT SQUASH SOUP RECIPE | EPICURIOUS
From epicurious.com
CURRIED BUTTERNUT SQUASH SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
11 AUTUMN SQUASH RECIPES YOU MUST TO TRY - MSN
From msn.com
THE ABSOLUTE BEST SQUASH VARIETIES TO REPLACE PUMPKIN IN SOUP
From msn.com
25 EASY ACORN SQUASH RECIPES TO SERVE WITH DINNER
From insanelygoodrecipes.com
ROASTED ACORN SQUASH SOUP RECIPE - THE CAREFREE …
From thecarefreekitchen.com
21 ACORN SQUASH RECIPES THAT TASTE LIKE FALL - CAMILLE STYLES
From camillestyles.com
GINGERED BUTTERNUT SQUASH SOUP WITH BEET SLAW - THE …
From theroastedroot.net
SIMPLE ROASTED ACORN SQUASH SOUP - FEELGOODFOODIE
From feelgoodfoodie.net
AN ACORN SQUASH SOUP RECIPE WITH MAPLE AND MISO FOR COOL NIGHTS
From washingtonpost.com
ROASTED ACORN SQUASH SOUP - OH MY VEGGIES
From ohmyveggies.com
CREAMY ROASTED ACORN SQUASH AND APPLE SOUP - OUR …
From oursaltykitchen.com
ACORN SQUASH SOUP RECIPE - HEALINGTOMATO.COM
From healingtomato.com
WINTER SQUASH SOUP WITH GRUYERE CROUTONS – SMITTEN KITCHEN
From smittenkitchen.com
8 ACORN SQUASH SOUP RECIPES YOU'LL WANT TO SERVE ALL FALL LONG
#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
You'll also love