ROASTED ACORN SQUASH SOUP WITH ROSEMARY AND GARLIC
My mom and I had made stuffed Acorn Squash for Thanksgiving and there were a few left over in my fridge so I thought I'd try using them up. This turned out quite yummy and even my squash-suspicious husband enjoyed it!
Provided by Aioli_Queen
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- If you don't have any pre-roasted Thanksgiving leftovers --
- Halve and scoop out the innards of 2 medium to large Acorn Squash. Roast them, cut side down in a 400 degree oven for about 45min or until tender when pierced with a fork. Remove from oven and allow to cool. When cool scoop out flesh and set aside.
- Heat the ghee or oil in a deep sauce pan on medium heat. When warm add the onions, 4 cloves of garlic, rosemary, thyme, and salt.
- Cook gently until the onions are translucent and just beginning to caramelize(about 8-10 minutes).
- At this stage add your scooped out squash and gently mash it with a wooden spoon until it is soft and broken up and entirely incorporated with the onion, garlic and herbs.
- Cook this mixture over medium heat for about 5 minutes or until squash is bubbling. Add the other two cloves of garlic, the broth and the milk.
- Gently mix all. If it is too thick add a little more milk and adjust seasonings.
- Allow this to gently simmer for about 5-8 minutes.
- Turn off the heat.
- Puree approximately half of the soup in a blender until smooth and add back to the pot. Mix thouroughly.
- Serve piping hot with little cubes of gruyere scattered over the top.
Nutrition Facts : Calories 180.8, Fat 8.8, SaturatedFat 5.4, Cholesterol 24.4, Sodium 1491.9, Carbohydrate 23.2, Fiber 2.8, Sugar 3.6, Protein 4.8
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Dahamsa Princess
[email protected]I'm so glad I found this recipe. It's a new favorite in my house.
bindu ratree
[email protected]This soup is a great way to use up leftover squash. It's also a great make-ahead meal.
Km Shahiduzzaman
[email protected]I wasn't sure how this soup would turn out, but I was pleasantly surprised. It's so creamy and flavorful.
Husnaa Ismail
[email protected]I made this soup for my family and they all loved it. Even my picky kids ate it up.
Samiul Alim
[email protected]This soup is the perfect fall comfort food. It's hearty, flavorful, and so easy to make.
Masom Miya
[email protected]I'm not a huge fan of squash, but this soup was really good. I'll definitely be making it again.
Kenneth Hurt
[email protected]Yum!
Elizabeth Galvez
[email protected]This soup is so easy to make and it's so delicious. I'll definitely be making it again.
Cassandra Henry
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it, even the people who don't usually like squash.
Sk Jani
[email protected]This soup is so creamy and flavorful. I love the hint of rosemary and garlic. It's the perfect comfort food for a cold day.
Sandra Yeboah
[email protected]I've made this soup several times now, and it's always a hit. My friends and family love it, and it's a great way to use up leftover squash.
Habyarimana Aimable
[email protected]This roasted acorn squash soup was absolutely delicious! The flavors of the squash, rosemary, and garlic were perfectly balanced. It was also very easy to make, and I had it on the table in less than an hour.