Recipe: Remarkably Simple Acorn Squash Soup

  Acorn Squash Soup is a tasty and highly nutritional family favorite, and it’s very simple to make. It’s also a super way to use up any leftover cooked acorn squash.

 

First, gather the ingredients for Acorn Squash Soup:

•  2 cooked acorn squashes
• 1/2 cup carrot shavings
• 1/2 cup chopped onion (or 1/4 cup dried onion flakes)
• 1 garlic clove (Can use minced garlic, if preferred.)
• 3 cups chicken broth (I like to use the no-salt or low-sodium kind)
• 1/4 cup skim milk (optional)
• Salt and pepper to taste

 Follow these instructions to make Acorn Squash Soup:

 Split both acorn squashes in half. Cook them thoroughly in the microwave (see recipe here) or oven.

Allow cooked acorn squash to cool completely. Then use a melon baller to scoop the soft pulp out into a large bowl or food processor. Stir in the carrot shavings, chopped onion, garlic, and chicken broth.

Use the food processor (or another chopper/blender) to puree the soup mixture. If employing a smaller device, this process will need to be done in multiple batches.

 Pour the soup into a large saucepan, soup kettle, Dutch oven, or crockpot. Heat the soup completely, stirring often to prevent scorching.

 If desired, add the skim milk before serving the Acorn Squash Soup. (The soup can be frozen for future use, unless the milk has been added. If freezing, don’t add the milk till thawing for use.)

 Top Acorn Squash Soup with crunchy croutons or broken tortilla chips. It also goes well with matzos, crackers, or toast.

 

Related Items:

·        Recipe: Amazingly Easy Acorn Squash

·        Recipe: Crockpot Butternut Squash Soup

·        Recipe: Savory Simple Split Pea Soup

 

Image/s:

Adapted by this user

from public domain image

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Recipe: Amazingly easy acorn squash

  

Acorn squash is a winter squash, but it may often be found in favorite markets at other times of the year. This family favorite is ideal for the Thanksgiving Day feast, and it is super simple to prepare. Be sure to purchase at least one acorn squash for every two people at your table.

 Ideally, acorn squash is prepared immediately before serving and served piping hot. In a pinch, however, acorn squash can be reheated in the microwave before serving.

 NOTE: Written by this author, this copyrighted material originally appeared on another publisher’s site. That site no longer exists. This author holds all rights to this content. No republication is allowed without permission.

 

First, gather these ingredients to make acorn squash.

 Fresh acorn squash

• Butter or margarine (2 teaspoons for each half-squash)
• Brown sugar (1 teaspoon for each half-squash)

 

Follow these simple acorn squash instructions.

 Wash each acorn squash in clear running tap water. 

 On a sturdy cutting board, use a sharp knife to cut both pointed ends off of each acorn squash. This will allow each acorn squash half to stand securely for cooking and serving.

 Cut each acorn squash in half (width-wise). Use a melon balling utensil (or a large spoon) to scoop out the acorn squash seeds and pulp. (You can compost these items, if you wish. You may even choose to plant the acorn squash seeds in your own vegetable garden.)

 Place acorn squash halves (face-down) in a glass baking dish. Cover the entire dish with waxed paper. (Clear plastic wrap will not produce the same results.)

 Microwave the acorn squash (on high setting) for approximately five minutes. (Adjust the cooking time upward for greater quantities of acorn squash.)

 Remove the acorn squash from the microwave. Carefully lift the waxed paper back. Flip all acorn squash halves over, so they sit upright. Fill each acorn squash trough with two teaspoons of butter or margarine and one teaspoon of brown sugar. (Calorie counters may substitute a pinch of nutmeg for the brown sugar.)

Replace the waxed paper. Microwave the acorn squash (on high setting) for five additional minutes. Place the acorn squash halves on a serving platter, and serve them immediately.

 Image/s: Adapted by this user from public domain image

Feel free to follow on Google Plus and Twitter. Like this blog?  Check out Practically at Home on Facebook. You are invited to visit my author page on Amazon.com.