Hearty Acorn Squash Broth Recipe
Savor the chilly autumn nights with this mouth-watering Acorn Squash Soup, featuring a scrumptious blend of fresh sage, crème fraîche, pumpkin seeds, and pomegranate seeds. Get ready for a culinary adventure that will tickle your taste buds!
Servings: 4-6
Difficulty: Easy Peasy
Ingredients:
- 3 Acorn Squashes, 1lb each, halved and seeded
- 3 Tbs. Olive Oil
- 1 Onion, small, diced
- 2 cloves Garlic, minced
- 1 tsp. Fresh Sage, chopped (plus extra for garnish)
- Salt and Pepper, to taste
- 3-4 cups Chicken Stock
Let's Get Cooking!
- Firing Up the Oven:
- Heat your oven to 400°F (200°C). Cover a baking sheet with foil.
- Brush the squash halves with 1 Tbs. of olive oil, sprinkle them with salt, and pop them flesh-side down on the baking sheet.
- Roast those bad boys for 40-50 minutes or until cooked through. Let them cool slightly.
- Sauté Central:
- Heat the remaining olive oil in a large pot over medium heat.
- Sauté the diced onion for 4-6 minutes or until tender.
- Add the minced garlic, chopped sage, a healthy pinch of salt, and pepper, and cook for 30 seconds.
- Simmer Sage and Veggies:
- Pop the onion-garlic-sage mixture into a blender. Scoop out the roasted squash flesh, too.
- Pour in 3 cups of chicken stock and blend on low until smooth. If it's too thick, whack in the remaining cup of stock.
- Taste and Season:
- Season the soup with salt and pepper to your liking.
- Dish the soup up in bowls, garnish with a dollop of crème fraîche, some toasted pumpkin seeds, and a sprinkle of pomegranate seeds.
Enjoy the enchanting blend of sweet acorn squash, the warm aroma of sage, and the tangy twist of pomegranate and crème fraîche, indispensable additions to your fall feast!
- For the appealing acorn squash soup, combine roasted acorn squash with sautéed onions, garlic, and sage, using chicken stock as a base, and blend until smooth for a creamy texture.
- To elevate the soup's taste, season with nutritious salt and pepper, before serving, garnishing it with complementary toppings such as crème fraîche, toasted pumpkin seeds, and tangy pomegranate seeds.
- Indulge in a harmonious blend of flavors, as you introduce acorn squash soup, with its sweet squash, aromatic sage, and pomegranate's tangy twist, to your fall recipes repertoire.
