Serve with a fresh crack of black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of remaining Parmesan. When the mixture comes to a slow simmer, mix again with the stick blender and stir in 1/4 cup of the Parmesan and turn heat to low. Roast until tender easily pierced with a knife, 40 to 50 minutes. Rub the cut sides of the squash with 1 tablespoon of the olive oil and season with 1/2 teaspoon of the kosher salt and 1/8 teaspoon of the black pepper. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. Scoop out the seeds with a spoon and discard. Add in the cayenne, white pepper and the herbs. Stir to combine, then puree with a stick blender. Nutrition information is a rough estimate for one, 1 1/2 cup serving of soup in 1/2 an acorn squash bowl without added maple syrup, lentils, or any garnishes. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Deglaze with 1/2 cup of the chicken stock and stir to remove any fond. In a large Dutch oven, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the raw diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes.Reserve the roasted shallots and garlic with the squash. Remove from oven and when cool enough to handle, remove the squash from the skin. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Ingredients 2 acorn squash, halved and seeded water, as needed 3 tablespoons unsalted butter 1 large sweet onion, chopped 1 large carrot, peeled and chopped 1 clove garlic, minced 3 cups low-sodium chicken stock cup half-and-half teaspoon ground nutmeg teaspoon ground cinnamon 1 pinch salt.
#ACORN SQUASH NUTRITION SOUP RECIPE CRACKED#
Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each. Line a baking sheet with aluminum foil and arrange the squash, cut side up.
Cut a flat spot on each end so the squash will sit flat. Cut the squash in half on the equator and remove the seeds with a spoon. Then, you’ll roast the squash bowls cut side down. You will slice off the tops and scoop out the guts. NOTE: If you do decide to serve the soup in the acorn squash bowls, make sure to give yourself extra time to roast the squash-it will take longer than the roasting of the halved squash. Serve with the other half of the dried figs as a topping. (Not eating dairy? Use coconut cream in place of the half-and-half for a luxurious texture, or almondmilk for a thinner consistency). Also, and even if you have a high speed blender, puree for about 1 minute.Īt this point, stir in the half-and-half, nutmeg, cinnamon, salt, and pepper. The secret to a silky smooth acorn squash soup is to puree it in batches. Bring to a boil, then reduce the heat to simmer. Then, you’ll stir in the fruit: the apples, half of the dried figs, thyme and basil. Start by melting butter in a saucepan and then cook the onion for a few minutes until crisp-tender. Cool the squash, removing the pulp from the rind and set aside. Warming Spices Then, you bake it uncovered until tender. Make sure to put the squash on a rimmed sheet pan because you will pour in water about 1/4-inch deep. Cutting the squash in half speeds up the cooking time. To make the acorn squash soup recipe, you’ll roast the squash in an oven preheated to 350☏. It was developed by RDN, Annie Siegfried who writes about preventing diabetes and how dried figs can fit into healthy eating for diabetics and pre-diabetics. This soup is a good one to reach for if you have been diagnosed with pre-diabetes or are diabetic. In this soup, we used Sun-Maid or Orchard Choice Mission Figs, but you could easily swap in our Golden Figs which are slightly nutty, tangy, and delicately sweet. Cut the cauliflower and acorn squash into 1 - 1 ½ slices and place on two sheet pans in a single layer. Finally, a few sliced figs make a tasty topping for a pretty presentation. Preheat oven to 400☏ Cut the acorn squash in half lengthwise and using a spoon, remove and dispose of all seeds. Then, the figs add texture and body-it’s something you can experience in making our chili recipe or even the Mexican fig mole sauce. You add extra flavor and natural sweetness, which, in the case of this winter squash soup balances the savory herbs. By adding figs, you add extra nutrition-fiber, calcium, and potassium. Dried Figs for SoupĪdding dried figs for soup might at first seem like a stretch, but think of this. Have you ever tried dried figs for soup? This acorn squash soup recipe tastes like autumn with woody herbs and is especially festive when served in acorn squash bowls.
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