Acorn Squash Soup & Toasted Seeds

Name: Acorn Squash Soup & Toasted Seeds
Cuisine: American
Ingredients: 2 acorn squash (skin on); 1 yellow onion; 2 cloves garlic; 2 tbsp salt; 2 tbsp pepper; Dash cayenne pepper; 1 tsp thyme; 1 tsp cinnamon; 1 tbsp honey; 16 oz chicken stock (use vegetable stock for vegan); 16 oz water; 1 pint heavy whipping cream (leave out for vegan)

Hi, its me! @cook_2837402

Acorn Squash Soup & Toasted Seeds

Hi, its me! @cook_2837402

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Ingredients

2acorn squash (skin on)
1yellow onion
2 clovesgarlic
2 tbspsalt
2 tbsppepper
Dashcayenne pepper
1 tspthyme
1 tspcinnamon
1 tbsphoney
16 ozchicken stock (use vegetable stock for vegan)
16 ozwater
1 pintheavy whipping cream (leave out for vegan)

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Steps

1

Chop onion into large chunks and smash garlic cloves and sauté for a few minutes until aromatic. Add salt, pepper and chunks of acorn squash and cook on medium heat for a few minutes.
2

Add chicken stock and water and simmer for about 10 minutes.
3

Blend mixture with immersion blender and add in thyme and honey. Add more seasoning if desired.
4

Add whipping cream and serve hot!
5

For toasted acorn squash seeds, clean seeds and dry first. Mix olive oil, a dash or salt and pepper and evenly coat seeds. Bake on 325 for 20 minutes! Serve on top of soup or as a snack for another day.