AUTUMN GOLD SQUASH SOUP
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bake or boil the squash. To bake, halve the squash and scoop out the seeds. Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil. Bake at 350 degrees until tender, about one hour. Scoop out the pulp and discard the skin. To boil, peel the squash, halve it, and scoop out the seeds. Cut it into chunks and place them in a saucepan with water to cover. Bring the water to a boil and cook until the squash is tender, about 15 minutes. Drain and reserve the liquid.
- Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent. Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid). Cover and simmer until the carrots are Tender. Remove the bay leaves.
- In a blender or food processor, puree the cooked squash, the onioncarrot mixture, and the juices in batches. Gently reheat the soup. Add salt and pepper to taste.
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Otieno Dancan
[email protected]I love this soup! It's my new favorite fall recipe.
Aafi Shah1
[email protected]This soup is a great way to get your kids to eat vegetables.
Jm Mash
[email protected]I'm allergic to nuts, so I used sunflower seeds instead of pumpkin seeds.
BK Sohel Khan
[email protected]This soup is very time-consuming to make, but it's worth the effort.
stefan kriek
[email protected]I'm not sure what went wrong, but my soup turned out really watery. I think I might have added too much broth.
MAX porras
[email protected]This soup is perfect for a fall dinner party.
Alishba Malik
[email protected]I added a bit of cayenne pepper to the soup to give it a little kick. It was delicious!
Nazeiny Gardner
[email protected]This soup is a great way to warm up on a cold day.
Adil Shahwani
[email protected]I had some trouble finding acorn squash, but I used butternut squash instead and it turned out great.
Mackenzie Martinez
[email protected]This soup was a bit too sweet for my taste, but I think it would be perfect for people who like sweet soups.
Alpha Khan
[email protected]I'm not a big fan of squash, but this soup was surprisingly good. The sweetness of the squash was balanced out by the spices and the soup was very creamy.
Sheni Sheni
[email protected]This soup is a great way to use up leftover squash. It's also a healthy and flavorful meal.
Adu Richmond
[email protected]I made this soup for my family and they loved it! It was easy to make and the ingredients were easy to find.
Ok Last
[email protected]This soup was absolutely delicious! The flavors were perfectly balanced and the squash was cooked to perfection. I will definitely be making this again.