Keto Acorn Squash Soup Recipe

Acorn Squash Soup with Parmesan Croutons • Low …

WebDec 14, 2017 · Preheat oven to 400F. Cut each acorn squash in half and scrape out the seeds. Place on a baking sheet flesh side up and drizzle …

1. Piece each acorn squash with a knife and microwave on high for 10 minutes. Let cool.
2. Preheat oven to 400F. Cut each acorn squash in half and scrape out the seeds. Place on a baking sheet flesh side up and drizzle each half with olive oil, and season with garlic, salt, and pepper. Roast for 30 minutes.
3. Remove the squash from the oven and let cool. Scrape out the flesh into a dutch oven. Add the cayenne, sage, and chicken broth. Put on the stove over medium heat. Using an immersion blender, puree the soup, stir in heavy cream, and season with salt to taste.
4. For the croutons: Make a serving of the 90 second bread. When cooled enough to touch, cut into 1 inch cubes. Spread 1/2 cup parmesan cheese on a baking sheet and lay the bread cubes on top. Bake in the oven at 400F until crisp. Let cool slightly and remove with a think spatula.

Preview

See Also: Soup Recipes, Squash RecipesShow details

Roasted Acorn Squash Soup with Leeks and Pepitas

WebOct 3, 2011 · Instructions. Preheat oven to 350F°. Cut acorn squash in half and bake until tender, about 40 - 45 minutes. Remove from the oven. …

1. Preheat oven to 350°.
2. Cut acorn squash in half and bake until tender, about 40 - 45 minutes. Remove from the oven.
3. Meanwhile, discard dark green part of the leek. Leeks usually tend to be sandy, so I like to clean them well by separating the layers and washing them well under cold water. Chop leeks and sauté in a large pot with butter or oil over medium low heat until tender, about 5 minutes.
4. When squash is cool enough to handle, scoop out seeds and discard. Scoop out the flesh from the skin and add to the pot with leeks.

Preview

See Also: Soup Recipes, Squash RecipesShow details

Acorn Squash Soup {Healthy & Easy} – WellPlated.com

WebNov 18, 2020 · Halve the squash and scoop out the seeds. Roast on a parchment-lined baking sheet for 40 to 50 minutes at 400 degrees F. …

1. Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy clean up, line a rimmed baking sheet with parchment paper.
2. With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on the prepared baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with 1 teaspoon salt. Place in the oven and bake for 40 to 50 minutes, until the edges begin to wrinkle and the flesh is fork-tender.
3. Set aside to cool, then scoop out and reserve the flesh.
4. In a large Dutch oven or similar sturdy soup pot, heat the butter and remaining 1 tablespoon olive oil over medium. Once the butter has melted, add the carrots, shallot, remaining ½ teaspoon salt, and black pepper. Cook until the shallot is beginning to caramelize, about 8 minutes.

Preview

See Also: Healthy Recipes, Soup RecipesShow details