![]() It’s better on the second day. Try not to devour all of this acorn squash soup on day 1! It keeps well in the refrigerator for up to 4 days, and if you ask me, the flavor only improves as it sits.Fresh garnishes, such as microgreens or chopped parsley, are also delicious on this soup. Crunchy toppings are fantastic. I love the way crunchy toppings play off the smooth and creamy texture of this soup! Try dressing it up with toasted pepitas, or pile your bowl with homemade croutons.When you can cut the softened squash in half, scoop out the seeds, and proceed with the recipe as written. I do this by pricking holes in it with a fork and then microwaving it whole for 1-minute bursts or roasting it in the oven for about 10 minutes, just until it’s soft enough to cut. In these cases, I like to soften the squash before I cut it open. Every so often, you’ll come across a winter squash that is insanely hard to cut open, so hard that hacking at it just isn’t productive (or safe). Squash too tough to cut? Pop it in the microwave.Add the lemon juice and maple syrup and blend again. Simmer, stirring occasionally, for 20 minutes, to allow the flavors to meld.įinally, blend. Working in batches if necessary, transfer the soup to a blender and puree until smooth (an immersion blender works too!). Add the 2 1/2 cups of roasted squash, the roasted and peeled garlic, the vegetable broth, and thyme. ![]() Next, simmer the soup. Sauté the onion and carrots, then stir in the spices. Measure 2 1/2 cups of the soft squash flesh. Roast at 400☏ for 35 to 45 minutes, or until the squash is fork-tender. Wrap the garlic cloves in a piece of foil with a drizzle of olive oil and add it to the baking sheet. Place the squash halves, cut side down, on a parchment-lined baking sheet. Rub the cut sides with olive oil and sprinkle them with salt and pepper. Cut the squash in half vertically and scoop out the seeds. You can think of this acorn squash soup recipe in three parts: roast, simmer, and blend.įirst, roast the squash.
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