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Acorn Squash Soup

$4.99
SKU:
284
Weight:
1.30 Ounces
Shipping:
Calculated at checkout
Quantity:

Product Description

Delicious and healthy (vegetarian) roasted Acorn Squash Soup is pure deliciousness with a kick. The recipe kit includes all dry ingredients and step by step recipe card, No guess work. Gluten Free

 

#284 (Acorn Squash Soup) - Need (3) Whole acorn squash (approx. 8 cups cooked), (6) Shallots (1 cup diced, 3 left whole), (3) tbsp. Olive oil, (1) stick Butter, (4) cups Water, (1) cup Heavy Cream, (1) tbsp. Worcestershire Sauce, (1/3) cup Parmesan Cheese and (1) Acorn Squash Recipe Kit. Vegetarians substitute: Use (4) cups vegetable broth, do not add water and bouillon cubes

1st) Preheat the oven to 350 degrees F. Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up. To (3) of the squash halves, add a peeled shallot. Then to the other (3) acorns add (2) tsp. of garlic on each (using garlic kit). Drizzle with (2) tbsp. of olive oil and then sprinkle each acorn with Pepper spices (black/white recipe kit). Roast in the hot oven until very tender and starting to caramelize, about (1) hour. Remove from oven. When cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash. Set aside.

 2nd) In a large pot, over medium-high heat add (1) tbsp. of olive oil and (2) tbsp. butter. When butter is starting to foam, add the (1) cup diced Shallots and sauté until they are starting to caramelize, about (5-6) minutes. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic. Then add the water and chicken (bouillon cubes). Stir to combine, then puree with a stick blender (or potato masher). The mixture will be very thick. Then add in spices (recipe kit). Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the stick blender (or potato masher) and stir in (1/4) cup of the Parmesan and turn heat to low. Ladle into soup bowls and serve.

*8-10 Servings*
  

Vegan substitute: Heavy cream = Soy cream alternative or coconut cream

Parmesan cheese = "Dairy Free" parmesan cheese by GoVeggie

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