Add a splash of water, and cook on HIGH for 7 to 10 minutes, or until very. Add the minced garlic and cook for an additional minute. Start by steaming the squash in the microwave: Arrange the halves, cut side down, in a microwave-safe bowl or casserole. Add the carrots and onions, cook for 6 minutes. 1 acorn squash 1 tbsp avocado oil 1 tbsp minced garlic 1 28 oz can diced tomatoes 1 tsp coconut sugar 1 cup vegetable broth 6 basil leaves, finely chopped salt & pepper to taste fresh basil leaves optional topping light coconut milk optional topping micro arugula sprouts optional topping red pepper flakes. Heat the remaining 1 tablespoon olive oil in a large pot or dutch oven on the stove over medium-high heat. If they carry in my food, I'll cook for them. Place the acorn squash, cut side up, on a parchment-lined baking sheet and into the oven for 35 minutes. I cook in the woods too! I've made deals with my hiking buddies. We spend a lot of time outdoors camping, hiking and backpacking. Rachael Ray, Horn of the Moon and Moosewood are favorites of mine. Remove the squash from the oven and let cool. Add the pureed soup back to the pot with 1 cup potatoes. Repeat blending steps with the rest of the soup until all soup is smooth and creamy. Pour this soup into a large bowl and set aside. Place on a baking sheet flesh side up and drizzle each half with olive oil, and season with garlic, salt, and pepper. Use a soup ladle to pour half of the ingredients into a high speed blender or food processor. Place the squash on a baking sheet and place in the oven. Brush the inside of each half of squash with 1 tbsp of the oil. Meanwhile, heat remaining 2 tablespoons of olive oil in a large, heavy bottomed pot over medium heat. Slice the acorn squash in half, scoop out the seeds, and chop off a bit of the bottom so the squash can sit upright. Place onto prepared baking sheet, cut side down, and bake in the oven until fork tender, 45 minutes.
#Acorn squash soup skin#
Cooking for other people and trying new recipes or foods is FUN! I have a small (but growing quickly!!) cookbook collection and one of my favorite things to do is to read recipes and plan meals. Cut each acorn squash in half and scrape out the seeds. Rub flesh and skin of acorn squash with 1 tablespoon olive oil. Even the dog knows the command get outta my kitchen! LOL. I tend to take over the kitchen when I get in there. I might make it again, but will add my own improvements if I do. 1x 2x 3x 2 butternut squash 2 acorn squash 1 medium onion diced 3 cups chicken broth or stock olive oil salt & pepper 1/3 cup heavy cream. 3 Stars This needed a little *something*something*. I can't think of a single improvement and I will most likely make it again. My rating system: (I don't like giving bad reviews, so if I don't like it, I'll just not review it.) 5 Stars OMG, this is one of the most amazing things I've ever eaten! I can't stop eating it, and I've eaten myself into a food coma.
0 kommentar(er)
