Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, acorn squash & basil soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Acorn squash, also called pepper squash or Des Moines squash, is a winter squash with distinctive longitudinal ridges on its exterior and sweet, yellow-orange flesh inside. Although considered a winter squash, acorn squash belongs to the same species as all summer squashes. Indigenous to North and Central America, the squash was introduced to early European settlers by Native Americans.
Acorn Squash & Basil Soup is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Acorn Squash & Basil Soup is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have acorn squash & basil soup using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Acorn Squash & Basil Soup:
- Get 1 acorn squash
- Get 2 garlic cloves
- Prepare 1/2 tbsp butter, or vegan butter
- Prepare 2/3 cup hot water
- Prepare 1/3 cup heavy cream, or coconut milk
- Take 1/2 chicken bouillon, or vegetable bouillon
- Take salt
- Make ready 2 tsp dry basil
- Take 1/2 tsp cayenne pepper, or to taste
Sprinkle both halves generously with salt and pepper. Winter squash (acorn, kabocha, butternut) is baked, scooped out, and mixed with other ingredients, then stuffed back into the rind and baked. This dish has it all – veggies, meat, and a natural sweetness and creamy consistency without any added sugar. Acorn squash belongs to a group of squashes commonly known as winter squash; not because of their growing season, but for their storage qualities.
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!!
In the days before refrigeration, these thick skinned vegetables could be kept through the winter, unlike their thin skinned and vulnerable cousins, the summer squash. Buy acorn squash when the color is deep green with a little bit of orange—unless it is a variegated (striped) variety, in which case look for vivid coloring. If a green squash has become mostly orange, then it has been stored too long and the interior will most likely be dry and spongy. 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.
So that’s going to wrap it up for this exceptional food acorn squash & basil soup recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
