![]() ![]() To store leftover acorn squash soup, pour it into an airtight container.You could also use chicken pulled from a store-bought rotisserie chicken, for a quick and easy option. The chicken will cook in the time that you’re preparing the soup, then you can shred it and add 1-2 cups of chicken to the soup before serving. To add chicken to the soup, I recommend using this Instant Pot Shredded Chicken recipe.Add 3-4 teaspoons of curry powder to the vegetables, before adding the vegetable broth. To make curried acorn squash soup, omit the thyme, cinnamon, ginger and maple syrup.To make spicy acorn squash soup, add 1 tablespoon sriracha at the same time as the maple syrup, or add 1 teaspoon cayenne pepper, at the same time as the cinnamon.To add chicken to the soup, I recommend using this Instant Pot Shredded Chicken recipe.To make a creamy acorn squash soup, replace 2 cups of the vegetable broth with either coconut milk (to make it vegan) or half and half.Either serve immediately, or transfer the soup back to the pot on the stove over low heat, until ready to serve. You might have to do this in two batches, depending on how large your blender is. Or transfer all of the ingredients to a blender and blend until smooth. Use an immersion blender to puree all of the ingredients for the soup together in the pot. After 35 minutes in the oven, remove the acorn squash from the oven and scoop all of the flesh out into the pot on the stove. Once the liquid has come to a simmer, reduce the heat on the stove to low until the acorn squash has finished roasting. Pour vegetable broth and maple syrup into the pot and bring to a simmer. Season the veggies with salt, pepper, thyme, cinnamon and ginger. Add the other ingredients for the soup.Add minced garlic and cook for an additional minute. ![]() The carrots and onions should be diced small and evenly, so that they soften and cook at the same time. When the oil is hot, add diced carrots and onions. While the squash is roasting, add 1 tablespoon olive oil to a large pot on the stove over medium-high heat. Season the squash with salt and pepper, then place the squash, cut side up, on a parchment-lined baking sheet. Scoop out the seeds with a fork, then brush the flesh of the acorn squash with olive oil. Cut the acorn squash in half from root to tip.
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