- #Acorn squash nutrition soup recipe skin
- #Acorn squash nutrition soup recipe full
Place Squash cut side down and bake for 30-35 minutes until Squash pierces with a fork easily. Add the cooked acorn squash flesh and vegetable stock and cover the saucepan. Stir and cook for 1 to 2 minutes in the onion. Brush each Squash half with 2 Tbs EVOO and sprinkle with Salt and Pepper. Stir in carrot slices, garlic, salt, and pepper. Next, halve the acorn squash and place the halves onto the trivet. Now, put the trivet into the pressure cooker.
After that, pour in the broth and add the cinnamon, ginger, and nutmeg.
#Acorn squash nutrition soup recipe skin
Place the liner into the machine and toss in the apples, carrots, and onions. Directions: Using a vegetable peeler, remove the skin from the butternut and acorn squashes and cut into 1-inch cubes. Place Squash cut side up on baking sheet. First, start by dicing all your veggies and fruit. Cut ends off of Squash, then cut Squash lengthwise and scoop out seeds. While the squash and sweet potato are heating in the microwave, heat olive oil over medium heat in a stockpot. Set cubed acorn squash and sweet potato aside. Cut a flat spot on each end so the squash will sit flat. You can do this at the same time to cut down on total cook time. Cut the squash in half on the equator and remove the seeds with a spoon. Use a peeler to remove skin and chop into 1-inch cubes. 1/2 yellow onion 2 tablespoon olive oil, divided juice from 1 orange 1 cup vegetable or chicken stock 1 can (15 oz.) chickpeas 1/8 teaspoon cayenne salt + pepper to season Start by roasting the squash and chickpeas. Cutting the Squash For this acorn squash recipe, we’re cutting the squash into wedges. Now use a spoon or melon baller to scoop out the seeds and stringy bits. Cook carrot and onion in boiling water 12 to 15 minutes, drain. Scoop out the pulp and reserve discard the shells. Place cooked squash halves on paper towels on baking board and allow to cool. Bake in shallow pan in 350 degrees F oven for 55 minutes. Cut each squash into half on a wooden board. directions Cut squash in half, remove seeds. In the empty stock pot, heat the cooking fat.
Dash of Ground Nutmeg for garnish if desired Turn sweet potato and microwave for 2 minutes. Wash, Cut, Scoop You’re going to take each acorn squash and wash it well before roasting since we’re not peeling off the skin. Skim the surface of the broth to remove any scum that may appear during the cooking. 
#Acorn squash nutrition soup recipe full
1 14oz can full fat Coconut Milk (I prefer Thai Kitchen Organic Coconut Milk Unsweetened affiliate link). 2 Fuji Apples cored and chopped into 1/2 inch size pieces. 1 Sweet Onion chopped into 1/2 inch size pieces. 4 Tbs EVOO (extra virgin olive oil) divided. 2 small to medium size Acorn Squash or 1 large one. I just love wrapping my hands around a nice warm bowl of this soup on these cooler days!. It’s Dairy Free, Gluten Free, and Vegan. Yes, I know there's a lot going on here, but trust me - you will NOT be disappointed.This Acorn Squash Soup is so creamy and delicious! The flavors of the Acorn Squash, Apple and seasonings combined together really gives this soup a unique flavor with a hint of sweetness! This is Dairy Free, Gluten Free, and Vegan. It's kind of a mix of North African, Middle Eastern, and Indian flavors. And instead of cream or sherry, it has just a touch of peanut butter for an unexpected flavor and extra creamy texture. While most acorn squash and apple soup recipes have warming spices like cinnamon or ginger, this one has a mixture of dried clove, allspice, and cumin along with a pop of heat from a serrano pepper. Add the yellow onion and garlic, cut side up, along with the carrots and thyme. She tested and retested this for me until it was just perfect, so she gets all the credit for this recipe. She's somewhat of a kitchen magician who is always willing to take on a cooking challenge. Full nutritional breakdown of the calories in acorn squash soup based on the calories and nutrition in each ingredient, including Squash, winter, acorn. It’s a vegetarian soup flavored with onion, garlic, and Herbes de Provence. None of it’s complicated but start to finish it takes just over an hour. You can roast the squash ahead of time if you want to spread out the work. But I've been so busy with work these past few months, I haven't had time to experiment with it.įortunately, my sister Lisa came to the rescue. There are three main steps: roast the acorn squash, simmer all of the ingredients and puree the soup. I knew the flavors I had in mind would work well together. The problem is, this soup is a little bit out of the box for me and the recipe needed some serious testing. One recipe is a little sweet and the other is savory and peanut-ty. It's a mash-up of roasted acorn squash soup and my son's African peanut stew. I've had the idea for this soup in my head for a long time.
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