Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. Use this chart to convert measurements for common ingredients! Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Toasted Pumpkin Seeds - I love the added crunch from the pumpkin seeds! You can usually find them at the grocery store, or toast them yourself!įor best results I always recommend using weight measurements (especially when baking) because it's the most accurate.Parmesan - Literally everything is better with cheese!.Crispy Sage - I love just lightly toasting some fresh sage leaves in butter to put on top of this acorn squash soup!.Bacon - I feel like this needs no explanation.Spoon into bowls and garnish with a little drizzle of milk and roasted pumpkin seeds if desired.
#Acorn squash soup skin
Scoop the roasted acorn squash out of the skin and add to the pot, along with the carrots, herbs, spices, and vegetable stock.īring up to a gentle simmer and then blend using an immersion blender until mostly smooth.Īdd in the milk and honey and blend again until the soup is smooth and creamy. In a large stockpot over medium heat, lightly sauté the onion for 3-5 minutes or until aromatic. Roast for 20-40 minutes or until the flesh is soft and can be easily pierced with a fork. Peel the carrots and cut them in half.ĭrizzle the squash and carrots lightly with olive oil and sprinkle with salt. Slice the acorn squash in half and remove the seeds. Remove from the oven and set aside while you make the soup. Roast for 20-30 minutes until the squash is just tender but still holding its shape. Drizzle lightly with olive oil and sprinkle with salt.
Slice the tops off the acorn squash and carefully remove the seeds, making sure to keep the bottom of the squash intact. Heat the oven to 400☏ and line a baking sheet with parchment paper. These cute little edible acorn squash bowls are my favorite way to serve this soup! However, they're completely optional! Whole Milk - Substitute with heavy cream for a thicker, creamier soup!.Just leave it out if you prefer a fully savory soup! Honey - This is optional and just adds a touch of sweetness to the soup.But you can also use store-bought vegetable stock or chicken stock! Just note, if using store-bought stock you may need to reduce the salt content of the soup. Vegetable Stock - I always use homemade vegetable stock because that's what I have on hand.Acorn Squash - This light, buttery winter squash is the star of the soup!.You just need a few simple ingredients to make this roasted acorn squash soup!
#Acorn squash soup mac
You might also like this creamy pumpkin mac and cheese or this roasted butternut squash risotto! Jump to: This creamy roasted acorn squash soup is served in edible roasted acorn squash bowls for a super cute and cozy fall meal!
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