Acorn Squash & Basil Soup. Turn acorn squash upside down onto a cookie sheet. Spread butter on inside of each squash half. In a small bowl combine brown sugar, cinnamon, and small pinch of salt.

Acorn Squash & Basil Soup Savory, sweet and nutritious, acorn squash is versatile and delicious. Try some of our favorite recipes that showcase this seasonal vegetable. Winter squash (acorn, kabocha, butternut) is baked, scooped out, and mixed with other ingredients, then stuffed back into the rind and baked.

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a special dish, acorn squash & basil soup. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Acorn Squash & Basil Soup is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It's simple, it is quick, it tastes delicious. They're fine and they look wonderful. Acorn Squash & Basil Soup is something which I have loved my entire life.

Turn acorn squash upside down onto a cookie sheet. Spread butter on inside of each squash half. In a small bowl combine brown sugar, cinnamon, and small pinch of salt.

To begin with this recipe, we have to prepare a few components. You can cook acorn squash & basil soup using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Acorn Squash & Basil Soup:

{Prepare 1 of acorn squash.
{Make ready 2 of garlic cloves.
{Make ready 1/2 tbsp of butter, or vegan butter.
{Get 2/3 cup of hot water.
{Prepare 1/3 cup of heavy cream, or coconut milk.
{Get 1/2 of chicken bouillon, or vegetable bouillon.
{Get of salt.
{Get 2 tsp of dry basil.
{Make ready 1/2 tsp of cayenne pepper, or to taste.

This dish has it all -- veggies, meat, and a natural sweetness and creamy consistency without any added sugar. Acorn squashes aren't quite as tough and formidable as butternut squashes, but you need to use a chef's knife to cut this squash in half, or at least another heavy-duty knife that has some real heft to it. 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.

Steps to make Acorn Squash & Basil Soup:

Peel and chop acorn Squash into small cubes. Peel and using your knife flatten garlic cloves.
Boil squash and garlic cloves for 5-10 minutes, until fork tender..
Using a strainer, remove squash and garlic from boiling water and pour into a high power blender..
To the squash and garlic, add in the water, cream, butter, and below seasonings..
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!!.

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. Acorn squash is more neutral, less intensely sweet than a butternut or hubbard squash, but like many squashes, it pairs well with a wide spectrum of flavors—sweet, spicy, and savory. As with all winter squash, it's versatile and can be roasted or puréed , even pickled or marinated and served as part of a relish tray or antipasto platter. 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.

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