Recipe: Tasty Acorn Squash & Basil Soup

Acorn Squash & Basil Soup. Turn acorn squash upside down onto a cookie sheet. Place the acorn squash halves cut-side up, like bowls, in a roasting pan or on a rimmed baking sheet. Drizzle with a little olive oil or butter and use your fingertips to rub it all over the cut surface and inside of the squash.

Delicious Baked Acorn Squash This is as easy as it comes: you simply halve and hollow out acorn squash, then fill the hollow center with butter, brown sugar, maple syrup, and salt … then you bake it. The results is a soft, flavorful squash that's dripping with all the good things in life. Acorn squash are stuffed with a mixture of cornbread, mushrooms, and wild rice flavored with sage to make an impressive vegetarian main course or side dish that's fit for a special occasion or holiday meal. You can have Acorn Squash & Basil Soup using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Acorn Squash & Basil Soup

1. Prepare 1 of acorn squash.
2. You need 2 of garlic cloves.
3. Prepare 1/2 tbsp of butter, or vegan butter.
4. It's 2/3 cup of hot water.
5. Prepare 1/3 cup of heavy cream, or coconut milk.
6. Prepare 1/2 of chicken bouillon, or vegetable bouillon.
7. You need of salt.
8. Prepare 2 tsp of dry basil.
9. You need 1/2 tsp of cayenne pepper, or to taste.

Acorn squash is a type of winter squash that belongs to the Cucurbitaceaeor gourd family, which also includes pumpkin, butternut squash, and zucchini (). It has an acorn-like shape with ridged. Acorn squash (Cucurbita pepo var. turbinata), also called pepper squash or Des Moines squash, is a winter squash with distinctive longitudinal ridges on its exterior and sweet, yellow-orange flesh inside. Although considered a winter squash, acorn squash belongs to the same species (Cucurbita pepo) as all summer squashes (including zucchini and crookneck squash).

Acorn Squash & Basil Soup step by step

1. Peel and chop acorn Squash into small cubes. Peel and using your knife flatten garlic cloves.
2. Boil squash and garlic cloves for 5-10 minutes, until fork tender..
3. Using a strainer, remove squash and garlic from boiling water and pour into a high power blender..
4. To the squash and garlic, add in the water, cream, butter, and below seasonings..
5. Blend together until sooth in texture. Pour back into the same pot that you boiled your Squash in, and let it simmer on medium-low heat for 3 minutes. Then serve!!.

Acorn squash is a delicious type of winter squash, alongside other gourds like pumpkin, butternut squash, and spaghetti squash. As with other fall favorites, peak season is October to March but it's available year-round. Always a favorite at our Thanksgiving table is baked acorn squash. The hardest part is cutting the squash in half—you need a sharp sturdy knife and a strong, steady hand. But then all you have to do is scoop out the seeds, score the inside, dot with butter and brown sugar or maple syrup and bake.

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