![]() ![]() **I purchased an immersion blender after accidentally pouring piping hot soup on myself instead of in the blender. Transfer the soup to bowls and garnish with coconut milk, fresh thyme, pumpkin seeds, cashew nuts, or any other toppings you fancy. This is the most important step-be bold in making sure your soup is flavorful. ![]() If it's too thick, add a little water to thin it out. Or maybe you want to add a little more curry powder. If the flavors aren't there yet, add a little more salt. Adjust the seasoning by tasting the soup to see if it needs anything else. Use an immersion blender to blend the soup**, or transfer the soup to a blender. Once the soup begins to simmer, reduce the heat to low and allow to simmer on low, covered, for about 15 minutes. Reserve any remaining butter in the bowl. Brush the cut sides of the squash with the butter mixture. In a small bowl, combine the butter, chili powder, cumin, salt, and brown sugar. Line a rimmed sheet pan with parchment paper. Add the garlic and sauté for three minutes.Īdd the chopped apples, squash, coconut milk (reserve a couple of tablespoons to use as a garnish), maple syrup, salt, pepper, cinnamon, cayenne powder, curry, fresh thyme & vegetable stock. Preheat the oven to 400☏ with a rack in the center position. Add the carrots and sauté an additional five minutes. Add the chopped onions and saute them until they soften, about five minutes. In a large heavy-bottomed pot, add about a tablespoon of olive oil. Scoop the remaining flesh out and reserve in a bowl. Once cool, remove the stringy pulp and seeds with a spoon. The squash should be lightly browned and have a few brown spots. Drizzle the squash with olive oil and bake in an oven at 375 F for about one hour. You can leave the pulp and seeds in tact. Place the quartered acorn squash and butternut squash on a lined baking sheet. I also used pumpernickel croutons which were an excellent vehicle to soak up this soup with, made from my botched pumpernickel bread making this weekend. Try topping it with roasted walnuts, crumbled chèvre, sautéed shrimp or crispy bacon. Roasted Pumpkin seeds, to garnish (optional)Ī note about garnishes: Here's your chance to really go wild. One small apple peeled, cored and chopped Keep covered and warm while you prepare the scallops.Roasted Acorn and Butternut Squash Soup Recipe Add the sour cream, and blend the soup with an immersion or regular blender until smooth. Remove the bay leaf and woody thyme sprigs, and adjust seasoning to taste. Bring it to a boil, then reduce to a simmer and cook for 15 minutes. ![]() Add minced garlic and cook another minute or so until you get that aromatic scent of garlic.Īdd the broth, reserved squash, bay leaf, thyme sprigs and nutmeg and give it a good stir. Sauté onions, seasoned with a little salt, in olive oil in a large pot until they are translucent and tender. They should be fork tender and caramelized along the edges.Īllow the squash to cool, then scoop the flesh away from the rind and reserve. Roast in a 400☏ oven for 45 to 50 minutes. ![]() Spritz the squash flesh with cooking spray or drizzle with a little olive oil, then season with salt and pepper. Use a spoon to scoop out the seeds and stringy bits, and discard those. If you’re concerned about the squash slipping, place a folded tea towel between it and your cutting board. Cut each squash in half with a sharp knife. You first have to prep your squash for the oven. Steps for Making This Recipe Roast the Squash Please read the full Disclosure for more information. As an Amazon Associate I earn from qualifying purchases. If you use these links to make a purchase, I may earn a commission at no additional cost to you (thank you!). ![]()
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